Go Back
+ servings
Air fryer zucchini chips in white plate with tomato ketchup.
Print Recipe
5 from 7 votes

Crispy Air Fryer Zucchini

These air fryer zucchini chips are golden and crunchy enough to satisfy any craving. They are also low carb and keto friendly, and they can be air fried without added oil. Recipe takes just 5 minutes hands-on time and each serving has four net carbs.
Prep Time5 mins
Cook Time13 mins
Total Time18 mins
Course: Appetiser, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Air Fryer Zucchini
Servings: 4 servings
Calories: 96kcal

Ingredients

Instructions

  • Slice the zucchini a fourth of an inch thick. You can make thinner chips and they will be crispier, but I like slightly thick chips. If you make the chips thinner make sure you reduce cook time accordingly. I would air fry them for under 10 minutes.
  • Place the zucchini chips in a bowl with the flaxmeal. Add ½ teaspoon salt and mix. Let stand a couple of minutes so the zucchini expresses a bit of moisture, then toss with the flaxmeal so it adheres to the zucchini chips. You can also add a tablespoon of water if you find the flax is not adhering.
  • Add the remaining ingredients to the bowl: chickpea flour, almond flour, ground cumin, cayenne, turmeric, salt to taste and extra virgin olive oil, if using. Mix well until all chips are coated with the spices.
  • Preheat the air fryer to 400 degrees Fahrenheit/205 degrees Celsius. Arrange the zucchini fries in a single layer in the air fryer basket.
  • Air fry the zucchini for 7 minutes, then flip the chips over and air fry for another 6 minutes, for a total of 13 minutes. The zucchini fries should be golden-brown with a nice crust.
  • Remove to a plate. Serve immediately. The zucchini fries are best eaten right after they are made, when they will be at their crunchiest. They will get softer as they stand but they will still taste amazing. You can always reheat the chips in the air fryer for a couple of minutes to make them crispy again.

Notes

  • Always use fresh zucchini for this recipe. Other summer squashes will work just as well, including yellow squash and pattypan squash.
  • Make sure you give the zucchini a little time after adding the flaxmeal and salt so it expresses some of its moisture. This will give you the crispiest results.
  • Don't overcrowd the air fryer basket. Arrange the zucchini in a single layer and be sure to flip it halfway through to get consistently golden chips.
  • Eat the zucchini fries hot, as soon as they come out of the air fryer. That's when they taste the best.
  • You can add all sorts of flavor ingredients to the base recipe instead of the spices I used. These include:
    -garlic powder
    -onion powder
    -vegan parmesan cheese
    -dried herbs, including oregano, marjoram or sage. Use no more than ½ tsp. You can also use an Italian seasoning mix.
    -ground black pepper.
  • To make the recipe nut-free, use bread crumbs and cornstarch and skip the almond flour and chickpea flour entirely. Use 2 tablespoon breadcrumbs and 2 tablespoon rice flour. 

Nutrition

Calories: 96kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 13mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 21mg | Calcium: 35mg | Iron: 1mg