Air Fryer Zucchini Chips

updated Sep 20, 2022
Air Fryer Zucchini Chips

Thin and crispy Parmesan zucchini slices served with an herb-yogurt sauce is summer's answer to chips and dip.

Serves2 to 4

Prep7 minutes to 12 minutes

Cook14 minutes to 16 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

This summer, harness the magic of your air fryer to turn plump zucchini into thin and crispy chips. They’re equally great as an appetizer or a side, and are begging to be dipped — which is why we’re showing you how to make a simple four-ingredient yogurt sauce too. Here’s everything you need to know.

How Do You Make Zucchini Chips in the Air Fryer?

The air fryer acts as a miniature convection oven, circulating hot air to crisp zucchini coins without relying on a layer of breading or a pot of bubbling oil. Simply coat salted slices of zucchini with cooking spray, top with with nutty Parmesan cheese, then air-fry in a single layer until golden-brown.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

2 Tips for Golden Zucchini Chips — No Breading Required

Follow these tips for crispy chips every time.

  1. Salt the zucchini. Zucchini’s high water content makes the vegetable plump and versatile, but it can inhibit slices from turning brown and toasty. Before you air-fry the slices, shower them with kosher salt to draw out excess moisture, then let them dry on paper towels (or a clean kitchen towel) for five to 10 minutes.
  2. Top with Parmesan cheese. A showering of salty cheese adds an extra layer of crispiness to each slice.

The Best Dipping Sauce for Air Fryer Zucchini Chips

This recipe has built-in down time while the salt goes to work on the zucchini, which gives you a chance to stir garden-fresh basil, garlic, salt, and pepper into cool and creamy yogurt. Plain whole-milk or 2% yogurt has the best flavor and consistency for dipping. If you only have Greek yogurt on hand, add a teaspoon of milk at a time until it becomes a dippable consistency. Finish by stirring in grated Parmesan to marry the flavors of the dip and the chips.

Air Fryer Zucchini Chips

Thin and crispy Parmesan zucchini slices served with an herb-yogurt sauce is summer's answer to chips and dip.

Prep time 7 minutes to 12 minutes

Cook time 14 minutes to 16 minutes

Serves 2 to 4

Nutritional Info


For the zucchini chips:

  • 1

    medium zucchini (about 8 ounces)

  • 1/2 teaspoon

    kosher salt

  • Cooking spray

  • 2 tablespoons

    grated Parmesan cheese (about 1/2 ounce), divided

  • 1/2 teaspoon

    garlic powder, divided

For the herby yogurt dipping sauce:

  • 1

    small clove garlic

  • 2 teaspoons

    finely chopped fresh basil leaves, plus more for serving

  • 1/4 cup

    plain whole-milk or 2% yogurt

  • 1/2 teaspoon

    grated Parmesan cheese

  • Pinch kosher salt

  • Freshly ground black pepper


  1. Using a mandoline or sharp knife, cut 1 medium zucchini crosswise into very thin rounds about 1/8-inch thick. Toss with 1/2 teaspoon kosher salt in a bowl, spread them out in a single layer on a double layer of paper towels to dry, then set aside for 5 to 10 minutes.

  2. Finely grate 1 small garlic clove into a small bowl. Finely chop 2 teaspoons fresh basil leaves and add to the bowl. Add 1/4 cup plain yogurt, 1/2 teaspoon grated Parmesan cheese, a pinch of kosher salt, and a few grinds of black pepper. Stir to combine. Garnish with more chopped basil leaves, if desired.

  3. Heat an air fryer to 370°F. Pat the tops of the zucchini slices dry with paper towels. Coat the air fryer basket or tray with cooking spray. Add enough zucchini slices to sit in a single, even layer. Coat with cooking spray, then sprinkle with 1 tablespoon of the grated Parmesan cheese and 1/4 teaspoon of the garlic powder. Air-fry until golden-brown, 7 to 8 minutes. Check the chips halfway through: Smaller chips may brown and crisp before larger ones, so remove those that are ready with tongs.

  4. Carefully transfer the chips with a slotted spoon or tongs to a serving plate or bowl. Repeat air frying the remaining chips, patting them dry before placing in the air frying if needed. Serve immediately with the dipping sauce.

Recipe Notes

Make ahead: Herby yogurt sauce can be made up to 2 days in advance and refrigerated in an airtight container.

Storage: Air fryer zucchini chips are best eaten the day they are made. Leftovers can be stored in an airtight container at room temperature and reheated in the air fryer for 2 minutes to re-crisp.