Easy Zucchini Chips (Air Fryer or Oven)

Ingredients

• 1–2 zucchini

• 1–2 tbsp olive oil or avocado oil

• Sea salt, to taste

Optional flavors (add lightly):

• Garlic powder

• Onion powder

• Italian seasoning

  
  

Prep (Most Important Step)

1. Wash zucchini and slice very thin (⅛ inch or thinner).

   • A mandoline works best, but a sharp knife is fine.

2. Lay slices on a towel, sprinkle lightly with salt, and let sit 10–15 minutes.

3. Pat dry very well to remove moisture.

4. Toss gently with oil (very light coating).

Air Fryer Method (Crispiest, Fastest)

Best for small batches

1. Preheat air fryer to 375°F (190°C).

2. Arrange zucchini in a single layer (no overlapping).

3. Air fry 6–10 minutes, flipping or shaking halfway.

4. Remove when lightly golden and crisp.

If still soft, air fry 1–2 minutes more — watch closely.

Oven Method (Best for Larger Batches)

1. Preheat oven to 225–250°F (110–120°C).

2. Line baking sheets with parchment.

3. Arrange zucchini slices in a single layer.

4. Bake 45–70 minutes, flipping once halfway.

5. Remove when dry and crisp, not browned.

Sensory-Friendly Tips

• Keep slices uniform for predictable texture

• Start with salt only for picky eaters

• Let chips cool completely — they crisp more as they cool