Crispy Zucchini Chips

This crispy zucchini chips recipe transforms humble summer squash into an addictive snack that satisfies cravings without the guilt. Perfect for using up garden bounty or adding a vegetable option to your appetizer spread.

I discovered this recipe last summer when my garden produced more zucchini than I knew what to do with. Now my family requests these chips weekly as our movie night snack replacement for store bought chips.

Ingredients

• Zucchini choose medium sized for optimal chip size and avoid overly large ones which can be watery and seedy
• Olive oil just enough to help seasonings stick and promote browning
• Panko breadcrumbs creates that essential crispy exterior better than regular breadcrumbs
• Parmesan cheese optional but adds savory umami flavor and helps with browning
• Garlic powder infuses flavor without burning like fresh garlic might
• Sea salt enhances all flavors and creates that satisfying chip experience
• Black pepper freshly ground provides the best aromatic quality

Step-by-Step Instructions

Prep your zucchini

Wash and thoroughly dry the zucchini as excess moisture prevents crisping. Use a mandoline slicer if available for perfectly uniform 1/8 inch slices. Consistency in thickness ensures even cooking throughout every batch. Pat slices with paper towels if they seem particularly moist.

Season the slices

Combine all seasonings in a large bowl first to ensure even distribution. Add zucchini and toss gently with clean hands to coat each slice completely. Make sure every piece gets both breadcrumbs and seasonings for consistent flavor. Let sit for 2 minutes so seasonings adhere properly.

Arrange in the air fryer

Take time to create a single layer without overlapping which is crucial for crispy results. Leave small gaps between slices to allow air circulation. Depending on your air fryer size you may need 2 to 3 batches for a whole zucchini.

Air fry to crispy perfection

Preheating your air fryer for 2 minutes creates the optimal cooking environment from the start. The halfway flip ensures both sides get equally crispy. Watch carefully during final minutes as the difference between perfectly golden and burnt happens quickly due to the sugar content in zucchini.

Serve immediately

Transfer to a serving dish lined with paper towels to absorb any excess moisture. These chips are at peak crispness right after cooking and will start to soften if left sitting too long.

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My favorite part about these chips is watching people's surprise when they discover how flavorful zucchini can be with minimal ingredients. Last weekend my nephew who claims to hate all vegetables ate an entire batch himself before I revealed what they were made from.

Maximizing Crispness

The secret to truly crispy zucchini chips starts before cooking. After slicing your zucchini spread the rounds on paper towels and sprinkle lightly with salt. Let them sit for 15 minutes to draw out excess moisture then pat dry thoroughly before proceeding with the recipe. This extra step makes a remarkable difference in the final texture especially if your zucchini is particularly fresh or water rich.

Flavor Variations

These zucchini chips welcome creative seasoning adaptations. Try Italian herb blend with extra oregano for Mediterranean flair. For spicy chips add cayenne pepper or smoked paprika. Ranch seasoning powder creates a crowd pleasing familiar flavor. Nutritional yeast makes an excellent dairy free alternative to Parmesan while providing similar umami qualities. Whatever seasoning you choose keep the total amount similar to maintain the proper ratio for crisping.

Storing Tips

While best enjoyed immediately these chips can be stored in an airtight container with a paper towel to absorb humidity. They will keep for about 24 hours at room temperature. To refresh slightly softened chips place them back in the air fryer for 1 to 2 minutes at 300°F. Avoid refrigeration as it introduces moisture and ruins the crispy texture. These chips are not ideal candidates for freezing.

Recipe FAQs

→ Can I make these zucchini chips without an air fryer?

Yes! You can bake them in a conventional oven at 425°F for about 15-20 minutes. Place them on a parchment-lined baking sheet in a single layer, and flip halfway through cooking. They might not get quite as crispy as the air fryer version but will still be delicious.

→ How do I keep my zucchini chips from getting soggy?

The key is to avoid overcrowding in the air fryer and serve immediately. If you need to make them ahead, you can re-crisp them with a quick 1-2 minute reheat in the air fryer. Also, patting the zucchini dry thoroughly before coating can help reduce excess moisture.

→ Can I make these zucchini chips without breadcrumbs?

Absolutely! You can omit the breadcrumbs and just use Parmesan cheese for a lower-carb option. Alternatively, almond flour or crushed pork rinds make excellent low-carb substitutes for the panko breadcrumbs.

→ What can I serve with these zucchini chips?

These chips are delicious on their own but also pair wonderfully with dipping sauces like garlic aioli, marinara, tzatziki, or a simple Greek yogurt dip. They make a great appetizer or side dish with sandwiches, burgers, or grilled proteins.

→ How thin should I slice the zucchini?

Aim for about 1/8 inch thickness (3mm). Too thin and they'll burn quickly; too thick and they'll be soft instead of crispy. A mandoline slicer is ideal for getting consistent thickness, but a sharp knife works well too with careful cutting.

→ Can I use other seasonings for these chips?

Definitely! Try Italian seasoning, smoked paprika, ranch seasoning, nutritional yeast (for dairy-free), or even a touch of cayenne for heat. The basic technique remains the same regardless of your seasoning choices.