Amazing Zucchini Chips: 1 Secret Tip

If you’ve ever wanted truly crunchy, satisfying Zucchini Chips that don’t taste like sad, steamed vegetables, you are in the absolute right place! Here at Anna Kowalska’s kitchen, I share tried-and-true homemade recipes that you and your family will love, and everything is made with heart and flavor. I’ve spent years perfecting vegetable snacks, and I promise you, the secret to crispy Zucchini Chips isn’t fancy equipment—it’s getting every bit of water out first. Trust me, once you master that simple technique, you’ll ditch the store-bought bags forever. This method works beautifully whether you’re using your trusty oven or that speedy air fryer!

Gathering Your Ingredients for Perfect Zucchini Chips

Making these incredible Zucchini Chips isn’t complicated at all, but you do need to be precise with what you grab from the pantry and the garden. We are building layers of flavor here, so don’t skimp on the seasonings! I’ve listed out exactly what you need below, and I want you to pay close attention to the salt—we use it twice for two very important reasons. These measurements are designed for two medium zucchinis, which makes a decent-sized snack batch.

Essential Components for Zucchini Chips

• Zucchini: You need 2 medium zucchinis. Make sure they feel firm—no soft spots!
• Fine Sea Salt: We need 2 1/4 teaspoons total, divided. This is non-negotiable for texture!
• Olive Oil: Exactly 2 Tablespoons of good quality olive oil to help the spices stick.
• Garlic Powder, Onion Powder, Dried Oregano, Paprika, Black Pepper: 1 teaspoon each for the powders and oregano, 1/2 teaspoon paprika, and 1/4 teaspoon pepper.

Ingredient Notes and Substitutions for Zucchini Chips

When it comes to zucchini, the fresher the better. If your zucchini is huge, it might have too many seeds and too much water, so stick to medium size if you can find them. For the seasonings, feel free to adjust the paprika or pepper to your taste. If you’re making these for kids, maybe skip the extra pepper. You can swap the olive oil for avocado oil if you prefer a higher smoke point, but I find olive oil really carries the herbs nicely for these chips.

Preparing the Zucchini Chips: The Critical Moisture Removal Steps

Listen up, because this part is where most people mess up their Zucchini Chips and end up with soggy discs instead of crunchy snacks! Seriously, if you skip this moisture-removal routine, you’re wasting your time with the oven or air fryer. Zucchini is basically 95% water, and we need to bully most of that water out before seasoning. It takes a little patience—about 50 minutes total for this prep—but I promise you, the payoff is worth it. This process is what separates the spectacular homemade chips from the disappointing ones.

Slicing Technique for Uniform Zucchini Chips

The key to even cooking is getting the slices exactly the same thickness. If you have a mandoline, use it! Set it for 1/8-inch thick if you’re planning on baking them in the oven. If you are using the air fryer, you can get away with a slightly thicker slice, maybe 1/4-inch, because the circulating air is so powerful. If you’re slicing by hand, just take your time and try to keep that knife steady. Uneven slices mean some will burn while others are still soft.

Drawing Out Moisture: Salting and Patting Dry

Once sliced, place them in a colander and hit them with 2 teaspoons of salt. Let them sit for a good 30 minutes. You’ll actually see water pooling at the bottom—that’s good stuff leaving the party! After 30 minutes, give them a quick rinse under cool water just to wash off the excess surface salt. Then comes the second, equally important drying session. Lay them out on two layers of paper towels and then cover them with more towels. You need to press down firmly. Leave them alone for 20 minutes. When you check, the towels should look soaked. Pat them dry one last time before moving to the seasoning step. If they still feel wet, just keep patting!

Flavoring Your Zucchini Chips

Okay, now that our zucchini slices are perfectly dry—and I mean *dry*—we can finally make these Zucchini Chips sing! This is where the delicious flavor comes in. You need a big bowl for this next part because we need to toss everything gently without breaking those delicate slices.

In that bowl, dump in your olive oil and all your remaining seasonings: the garlic powder, onion powder, paprika, oregano, the last 1/4 teaspoon of salt, and that black pepper. Whisk it together quickly so the spices bloom in the oil. Then, add your dried zucchini rounds and toss them super carefully. You want every single chip coated lightly. Don’t overmix, or you’ll just mash them!

How to Cook Zucchini Chips Perfectly: Oven vs. Air Fryer Instructions

This is the moment of truth! After all that careful drying, we need to cook these Zucchini Chips fast enough to crisp them but slow enough not to burn them. I’ve given you two options, because I know not everyone has an air fryer, but trust me, both methods yield fantastic results if you follow the timing closely. Remember, you must work in a single layer—no overlapping allowed, or you’ll steam them right back into soggy territory! If you’re making a big batch, you will absolutely need to do this in several rounds, especially if you are using the air fryer.

Oven Baking Instructions for Crispy Zucchini Chips

If you are using the oven, preheat it to a nice, hot 425\u00b0F. Make sure you have those silicone baking mats ready on your sheets—they are lifesavers for easy cleanup. Spread your seasoned zucchini slices out so they aren’t touching. Pop them in the hot oven for 12 minutes. At this point, they should have shrunk a bit and started to look a little dry around the edges. Pull them out, and this is important: flip every single slice over. Then, put them back in to bake for an additional 5 to 8 minutes. Watch them closely during this second phase; they go from perfect to burnt very quickly! You’re looking for that golden brown color.

Air Frying Instructions for Quick Zucchini Chips

For the air fryer method, you are going to set your machine to 375\u00b0F and let it preheat for about 5 minutes. Since the air fryer is so efficient, we can use a slightly thicker slice (remember, 1/4-inch works well here). Place the seasoned zucchini in the basket, but only in one layer, meaning you’ll have to cook these Zucchini Chips in batches—don’t try to cram them in! Cook them for 4 minutes, then shake the basket really well. Pop them back in and cook for another 8 minutes, but start shaking the basket every 2 minutes after that. If you check and they still feel soft, just give them 1 or 2 extra minutes. The beauty of the air fryer is how quickly they finish once they hit that perfect crisp point!

Tips for Success Making Zucchini Chips

I know you’ve put in the work to draw out all that moisture, so let’s make sure your final Zucchini Chips are rock solid crispy! The biggest tip I can give you, especially for the oven method, is patience during the cooling phase. They will feel slightly bendy right when they come out of the heat, but that’s normal. Let them cool completely on the baking sheet or in the air fryer basket without stacking them. As they cool down, they finish crisping up!

If you are making a huge batch, try to cook them in smaller groupings. Overcrowding the pan is the fastest way to ruin the texture we worked so hard for. Also, don’t be afraid to use a little extra oil—it browns nicely and helps achieve that satisfying crunch we are aiming for with these homemade chips.

Storing and Reheating Your Zucchini Chips

Even though these homemade Zucchini Chips are so addictive you might not have leftovers, life happens! If you do manage to save some of that crunchy goodness, you need to treat them right so they don’t turn soft. Zucchini is a watery vegetable, so humidity is our enemy when storing them.

Best Practices for Storing Leftover Zucchini Chips

The absolute best way to keep these chips fresh is to make sure they are completely cool before you even think about putting a lid on anything. If you store them warm, the trapped steam will instantly turn them chewy. You need an airtight container, like a glass container with a tight-sealing lid or a heavy-duty zip-top bag. I’ve found that if you stick a small square of a paper towel in the container before sealing, it helps absorb any residual moisture that might try to sneak back in. Honestly, they are best eaten the same day, but you can usually keep them for up to two days this way.

Reheating Zucchini Chips for Fresh Crunch

If your Zucchini Chips have gone a little soft overnight, don’t panic! We can bring them back to life easily. The microwave is a definite no-go; it just makes them rubbery. Instead, you want to use dry heat to wick that moisture right back out.

The best method is popping them back into the air fryer for just a minute or two at 350\u00b0F, or into a toaster oven set around 350\u00b0F. Keep an eye on them! They usually only need about 90 seconds to crisp right back up. If you are using the oven, just spread them on a baking sheet and bake at 300\u00b0F for about 3 minutes. They should be perfectly snappy again!

Storage Guide for Zucchini Chips

Condition	Container Type	Maximum Time
Best Freshness	Room Temp, Uncovered (Short Term)	4 Hours
Leftovers	Airtight Container with Paper Towel	Up to 2 Days

Frequently Asked Questions About Zucchini Chips

I get so many questions about these chips because everyone is shocked at how good they turn out! People often ask if they can skip the salting step, or if these make a good healthy snack for kids. Here are a few of the most common things readers ask me when they first try this recipe.

Q1. Can I skip the 30-minute salt soak?
Oh, please don’t! That’s the most important step for achieving true crispness. If you skip that, you’ll end up with soft, steamed zucchini, not crunchy chips. The salt literally pulls the water out, which is what we need for these Zucchini Chips to work.

Q2. Are these really a healthy snack option?
They absolutely are! Since you are controlling the oil and salt, these are much better than processed chips. They are naturally low in carbs, making them a great choice if you’re looking for low carb chips. Just remember to watch how much extra salt you sprinkle on!

Q3. My chips burned on the edges but were still soft in the middle. What went wrong?
This usually happens for two reasons: either your slices weren’t uniform in thickness, or you overcrowded the baking sheet. Remember, we need a single layer! If they aren’t uniform, the thin parts cook faster. For the oven, check them early during that second bake time!

Q4. Can I use shredded zucchini instead of slicing it?
No, that won’t work for crisp Zucchini Chips. Shredded zucchini has too much surface area and holds water differently. You need those firm, thin rounds to hold their shape and crisp up properly.

Sharing Your Zucchini Chips Experience

I put my heart and soul into testing and perfecting this method so you could have the best homemade snack possible. Now that you’ve tried drawing the water out and seasoning those beautiful rounds, I absolutely want to hear how it went!

Did you use the oven or the air fryer? Did you find a spice blend that your family loved even more than my classic oregano mix? Tell me everything! Your feedback helps me keep making these recipes better for everyone who stops by.

Please leave a rating for these Zucchini Chips right below this section—it truly helps other cooks find the recipe. And if you snapped a picture of your perfectly golden chips, tag me on social media! I love seeing your kitchen success stories. Happy snacking, everyone!

Print