Crispy Zucchini Chips (Baked or Air Fryer)

Why You’ll Love This Recipe

I love how these zucchini chips give me all the crunch I crave without the heaviness of traditional fried snacks. They’re incredibly easy to make, whether I’m slicing and popping them in the oven or speeding things up in the air fryer. I can enjoy them on their own or dress them up with dipping sauces and seasonings. Plus, they’re naturally gluten-free and easy to customize with the spices I like best.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large zucchini

• Olive oil

• Salt

Optional Equipment:

• Mandoline slicer (for even, thin slices)

• Parchment paper (to prevent sticking)

Directions

Step 1: Slice the Zucchini
I use a mandoline slicer to cut the zucchini into thin, even rounds. This helps them cook evenly and get nice and crisp.

Step 2: Coat with Olive Oil
I place the slices in a bowl and drizzle them with olive oil, tossing gently to ensure each piece gets a light coating.

Step 3: Arrange on a Baking Sheet
I line a baking sheet with parchment paper and spread the slices out in a single layer. Then I sprinkle them with salt, making sure they’re not overlapping.

Step 4: Bake
I bake them at 225°F (107°C) for about 2 hours, flipping them halfway through. When they turn golden and crispy, they’re ready. If there’s any excess oil, I blot it off with a paper towel.

Step 5: Cool and Serve
I let them cool for a few minutes to help them firm up more before serving.

Air Fryer Method

Step 1: Preheat Air Fryer
I preheat the air fryer to 350°F (175°C).

Step 2: Prep and Arrange
After slicing and oiling the zucchini, I lay the chips in a single layer in the air fryer basket.

Step 3: Air Fry
I cook them for 8–10 minutes, flipping halfway, until golden brown and crisp.

Servings and timing

This recipe yields about 2 servings.

• Prep time: 10 minutes

• Bake time: 2 hours (oven) or 8–10 minutes (air fryer)

• Total time: 10 minutes (prep) + cooking time depending on method

Variations

When I want to change things up, I add seasonings like garlic powder, paprika, or red pepper flakes before baking. For a bold twist, I sprinkle on a bit of ranch seasoning or parmesan cheese. I’ve also used melted butter instead of olive oil when I’m in the mood for a richer flavor. For spice lovers, a dash of cayenne or Cajun seasoning works wonders.

Storage/Reheating

I store any leftover zucchini chips in an airtight container at room temperature or in the fridge for up to 1 week. They’re best enjoyed within a few days while still crisp. If they soften, I reheat them in the air fryer for a couple of minutes at 350°F (175°C) to bring back that crunch. I avoid microwaving them, as it makes them limp.

FAQs

Why aren’t my zucchini chips crispy?

If the slices are too thick or the oven isn’t hot enough, they may stay soft. I always slice thin and give them plenty of time in the oven or air fryer for maximum crisp.

Can I use yellow squash instead of zucchini?

Yes, I can. The texture and water content are similar, so yellow squash works great in this recipe.

What dipping sauces go well with these chips?

I love dipping them in ranch, garlic aioli, spicy mayo, or even a creamy yogurt-based dip. They’re tasty enough on their own, too.

Can I prep these in advance?

I usually slice the zucchini ahead of time and store them in the fridge for a few hours before baking. Once baked, they’re best enjoyed the same day, but they store well for snacking later.

Are these chips keto-friendly?

Yes! Since they’re low in carbs and made without breading or flour, they fit perfectly into a keto or low-carb diet.

Conclusion

Crispy Zucchini Chips are one of those recipes I never get tired of making—or eating. Whether baked slow and low or quickly crisped in the air fryer, they hit that perfect snacking sweet spot. They’re easy, versatile, and always satisfy my craving for something crunchy without all the guilt. Once I started making these, they quickly became a staple in my kitchen.

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