Description
These crispy zucchini chips turn fresh zucchini into a light, crunchy snack with olive oil and simple seasonings. Make them low and slow in the oven or quickly in the air fryer.
Ingredients
1 large zucchini
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon paprika, optional
Instructions
- For the oven method, preheat the oven to 200°F (95°C) and line baking sheets with parchment paper.
- Wash and thoroughly dry the zucchini, then slice it into very thin rounds, about 1/8 to 1/16 inch thick, preferably using a mandoline.
- Place the zucchini rounds in a large bowl, drizzle with olive oil, and gently toss until lightly and evenly coated.
- Arrange the rounds in a single layer on the prepared baking sheets without overlapping. Sprinkle evenly with salt and paprika, if using.
- Bake for 2 to 2 1/2 hours, checking toward the end and removing any chips that become crisp earlier than the others.
- When crisp and lightly golden, turn off the oven and allow the chips to cool inside to help them dry and become crunchier.
- For the air fryer method, preheat the air fryer to 350°F (175°C).
- Prepare, slice, oil, and season the zucchini as described above.
- Arrange the slices in a single layer in the air fryer basket without overcrowding, working in batches as needed.
- Air fry for 8–10 minutes per batch, flipping halfway through and watching closely near the end to prevent burning.
- Remove the golden, crisp chips and let them cool for a few minutes before serving.
Notes
Slice the zucchini as thinly and evenly as possible for the crispiest, most evenly cooked chips.
A mandoline slicer is helpful for producing uniform 1/8 to 1/16 inch rounds.
Cooking time varies depending on slice thickness and the moisture content of the zucchini.
For garlic chips, add a light sprinkle of garlic powder. For extra heat, use cayenne pepper, chili powder, or crushed red pepper.
For an Italian-style variation, season with dried oregano, basil, garlic powder, and salt. Smoked paprika can also replace regular paprika.
For Parmesan zucchini chips, add a small amount of finely grated Parmesan and watch closely because the cheese can brown quickly.
Store completely cooled leftovers in an airtight container at room temperature for 1–2 days.
To restore crispness, warm the chips briefly in a low oven or air fryer rather than using a microwave.
- Prep Time: 10 minutes
- Cook Time: 2 hours to 2 hours 30 minutes
- Category: Snack
- Method: Bake or Air Fry
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 60 kcal
- Sugar: 2 g
- Sodium: 1170 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 0 mg
