Air Fryer Zucchini Chips
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 36
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 220
- Total: 35 min (includes salting time)
- Active: 25 min
Ingredients
1 small zucchini (about 6 1/2 ounces)
Kosher salt
1 teaspoon extra-virgin olive oil
1/8 teaspoon granulated garlic
1/8 teaspoon sweet paprika
Directions
Special equipment:
a mandoline; a 6-quart air fryer- Use a mandoline to cut the zucchini into 1/8-inch-thick rounds. Transfer the zucchini rounds to a medium bowl and toss with 1/4 teaspoon salt. Allow the zucchini to sit for 10 minutes for the salt to draw out excess moisture.
- Lay the zucchini rounds between layers of paper towel and pat until very dry. Wipe any liquid out of the bowl and return the zucchini to it. Add the olive oil, granulated garlic and paprika and use your hands to rub the oil and seasonings into the zucchini.
- Place half of the zucchini rounds in the basket of a 6-quart air fryer in a single layer. Cook at 345 degrees F for 5 minutes, then flip the zucchini with tongs and sprinkle lightly with additional salt (see Cook’s Note). Continue to cook until browned in spots and crispy, about 5 minutes more. Remove the zucchini chips to a plate. If any of the chips are not crispy, return them to the air fryer and cook for an additional 1 to 2 minutes, checking frequently to make sure they do not burn. Repeat with the remaining zucchini rounds.
Cook’s Note
Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.