Step 1: Slice the zucchini

Wash and dry the zucchini. Trim the ends, then cut it into thin, even rounds approximately ⅛ inch thick.

A mandoline can help create uniform slices, but a sharp knife works too. If using a mandoline, follow its safety instructions and use the hand guard.

Step 2: Salt the slices

Lay the zucchini rounds in a single layer on paper towels or a clean kitchen towel.

Sprinkle the tops with kosher salt and let them rest for 5–10 minutes. You should begin to see moisture collecting on the surface.

Step 3: Pat dry

Blot the zucchini thoroughly with fresh paper towels or a clean cloth.

Remove as much visible moisture as possible. This step helps the slices brown in the air fryer instead of steaming.

Step 4: Season the zucchini

Transfer the dried slices to a large bowl.

Add the olive oil and ½ teaspoon garlic powder to start. Toss gently until the slices are lightly coated. Add the remaining garlic powder if you prefer a stronger garlic flavor.

Because the zucchini has already been salted, taste the finished chips before adding more salt.

Step 5: Arrange in the air fryer

Place the slices in the air fryer basket or on the trays in a single layer.

Leave a little space between them and avoid stacking. Cook in batches if necessary; overlapping slices will not crisp evenly.

Step 6: Air fry

Set the air fryer to 400°F (200°C) and cook for approximately 15–20 minutes, depending on slice thickness and your appliance.

Start checking around the 10-minute mark. Some thin slices may already be golden and crisp at the edges.

Step 7: Remove finished chips in batches

Open the air fryer and carefully transfer any crisp, golden pieces to a wire cooling rack.

Return the softer slices to the air fryer and continue cooking, checking every 2–3 minutes. Remove each piece as it finishes rather than leaving the entire batch in until the thickest slices are ready.

Watch closely near the end: thin zucchini can turn from golden to overly dark quickly.

Step 8: Cool and serve

Let the Air Fryer Zucchini Chips rest on the wire rack for a few minutes. Cooling allows steam to escape and helps the finished pieces retain their crispness.

Serve promptly for the best texture.