Air Fryer Zucchini and Squash Chips (crispy, Low-carb Snack)

Make craveable veggie chips in minutes with zero breadcrumb fuss—fast, crunchy, and keto-friendly for weeknights, parties, or meal prep.

You want crunchy, salty, guilt-free snack vibes without wrecking your macros? This is the move. Thin-sliced zucchini and yellow squash go from “watery veggie” to “can’t-stop-snacking” in under 15 minutes. No breadcrumbs, no deep fryer, no drama—just a wickedly crisp texture and big flavor. Make a batch once and watch them disappear faster than your last bag of store-bought chips.

The secret is technique, not magic. A quick sweat-and-blot, the right spice combo, and the perfect air fryer temp—boom, crispy chips. Bonus: they’re low-carb, gluten-free, and weeknight-friendly. If you’ve got a mandoline and an appetite, you’ve basically got a party.

What Makes This Special

Close-up of crispy zucchini and yellow squash chips with golden, shatter-crisp edges, micro-bubbles, paprika and black p

Truly crispy without breading: We lean on a light oil coat, strategic salt, and air circulation for that shatter-level crunch.
Low-carb and keto-friendly: Veggie base, no breadcrumbs, and optional Parmesan for extra crisp without the carbs.
Fast turnaround: 8–12 minutes in the air fryer plus a quick prep. Snack o’clock is basically now.
Minimal ingredients: Pantry spices and one tablespoon of oil unlock bold flavor and texture.
Customizable: From chili-lime to ranch dust, the flavor profiles are endless (and fun).
Kid- and crowd-approved: They crunch like chips, so nobody complains they’re “eating vegetables,” FYI.

What You’ll Need (Ingredients)

Yield: About 4 snack servings | Active time: 15 minutes | Total time: ~25 minutes

1 medium zucchini (about 7–8 oz)
1 medium yellow squash (about 7–8 oz)
1 tablespoon olive oil (or avocado oil)
1 teaspoon kosher salt, divided (about 3/4 tsp for sweating, 1/4 tsp for seasoning)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika (or sweet paprika)
1/4 teaspoon freshly ground black pepper
Optional for extra crisp: 1/3 cup very finely grated Parmesan
Optional (keto crunch): 1 tablespoon superfine almond flour or crushed pork rinds
Cooking spray (optional, for basket or parchment)

Gear: Air fryer, mandoline or sharp knife, paper towels, large bowl, tongs. A perforated parchment liner helps with stickage (IMO worth it).

Step-by-Step Instructions

Cooking process: air fryer basket lined with perforated parchment, single layer of mandoline-thin seasoned rounds at 375

Preheat the air fryer to 375°F (190°C). Hot air equals crispy chips. Preheating avoids soggy starts.
Slice the veggies thin: Use a mandoline for 1/8-inch (3 mm) rounds, or slice with a sharp knife. Consistent thickness = even crunch.
Sweat the slices: Lay zucchini and squash on a sheet pan or large board. Sprinkle with about 3/4 teaspoon kosher salt. Let sit 10 minutes to pull moisture.
Blot like you mean it: Pat both sides dry with paper towels. Don’t skip—this step is the difference between crisp and meh.
Season: In a large bowl, toss slices with 1 tablespoon olive oil, remaining salt, garlic powder, onion powder, paprika, and pepper. If using, add almond flour now and toss to lightly coat.
Load the basket: Lightly spray your air fryer basket or line with perforated parchment. Arrange slices in a single layer, edges slightly overlapping at most. Work in batches.
Air fry 8–12 minutes: Cook until edges brown and centers feel firm-crisp. Flip or shake at minute 5. Thin slices finish faster; keep an eye on them near the end.
Optional Parmesan finish: If using Parmesan, sprinkle a thin layer over chips during the last 2–3 minutes so it crisps but doesn’t scorch.
Cool briefly on a rack: Move chips to a wire rack for 2–3 minutes. Steam escapes, crunch locks in. Don’t pile them while hot.
Repeat with remaining slices: Keep the train moving, and snack on the first batch (you earned it).

Storage Instructions

These chips are peak-crispy fresh from the fryer. That said, you can keep extras smartly.

Short-term: Store at room temp for up to 6 hours in a paper-towel-lined container with the lid slightly ajar.
Overnight: Seal loosely in an airtight container. If they soften, re-crisp at 350°F (175°C) for 3–5 minutes.
Fridge: Not ideal (humidity is the enemy). If you must, re-crisp before serving.
Freezer: Hard pass. Texture won’t recover IRL.

Overhead shot of mixed chips in a wide bowl lined with parchment—two flavor zones: Chili-Lime (red chili specks, cumin,

Nutritional Perks

Low net carbs: About 2–3g net carbs per serving (without breading), depending on vegetable size.
Light on calories: Roughly 50–80 calories per serving, depending on Parmesan usage.
Micronutrient-packed: Zucchini and squash bring vitamin C, potassium, manganese, and antioxidants like lutein and zeaxanthin.
Better fats: A tablespoon of olive or avocado oil adds heart-healthy monounsaturated fats.
Protein boost (optional): Parmesan adds protein and calcium with extra crunch.

Nutrition numbers are estimates, not medical advice, but they’re solid enough to keep your macro tracker happy.

Final dish: Parmesan-herb zucchini and squash chips beautifully plated on a white coupe plate, golden cheese crisp with

Avoid These Mistakes

Skipping the sweat-and-blot: Water is the enemy of crisp. That 10-minute rest changes everything.
Thick slices: Anything over 1/8 inch tends to bend, not snap. Use a mandoline if you can.
Overcrowding: Piling slices traps steam. Single layer is non-negotiable for chip-level crunch.
Too much oil: A tablespoon is plenty. Extra oil = soft centers and faster scorching.
Wrong temp: Below 360°F, chips struggle to crisp. Above 400°F, they brown before they dry.
Adding Parmesan too early: It can burn. Sprinkle in the last 2–3 minutes for golden, crispy cheese.
Walking away: These go from perfect to too-done fast. Start checking at minute 7.

Mix It Up

Parmesan-Herb: Parmesan + dried Italian herbs + lemon zest.
Chili-Lime: Chili powder + cumin + lime zest; finish with a squeeze of lime.
Everything Bagel: Everything seasoning + a pinch of garlic powder.
BBQ Dust: Smoked paprika + brown sweetener (keto-friendly) + onion powder + mustard powder.
Ranch: Dried dill + parsley + chives + onion and garlic powder. Finish with flaky salt.
Cajun Kick: Cajun seasoning + extra black pepper. Add cayenne if you like danger.
Za’atar: Za’atar + a drizzle of olive oil; finish with sesame seeds.
Lemon Pepper: Coarse lemon pepper + a whisper of Parmesan.
Vegan “Cheesy”: Nutritional yeast + paprika + onion powder.

FAQ

How do I keep the chips crispy for longer?

Let them cool on a wire rack so steam escapes, then store in a paper-towel-lined container with the lid slightly ajar. If they soften, re-crisp in the air fryer at 350°F for 3–5 minutes. Avoid sealing them hot—condensation is the crunch killer.

Can I make these without oil?

Yes, but they’ll be more brittle and a bit less flavorful. Lightly spritzing the slices with oil spray achieves a similar effect with fewer calories. The oil also helps spices stick and the surface dehydrate more evenly.

Do I need breadcrumbs for crispiness?

Nope. That’s the beauty of this recipe. If you want extra crunch, use a little almond flour or finely grated Parmesan during the last couple of minutes—both are low-carb and crisp up beautifully.

Can I use just zucchini or just yellow squash?

Absolutely. The method stays the same. Zucchini tends to release slightly more water than yellow squash, so be extra thorough with the blotting if you go all-zucchini.

What thickness should I slice for best results?

Aim for 1/8 inch (3 mm). Thinner than that can burn quickly; thicker slices tend to bend and stay soft in the center. A mandoline helps keep slices uniform.

What temperature and time work for different air fryers?

Start with 375°F (190°C) for 8–12 minutes. Basket models run hotter and finish on the early side; oven-style units may need an extra minute or two. Always check at minute 7 and adjust.

Are these chips keto-friendly?

Yes. They’re low in carbs and high in satisfaction. Expect about 2–3g net carbs per serving without breading (slightly more with Parmesan, but still solid for keto).

Can I bake these in a regular oven?

Yes. Preheat to 400°F (205°C). Arrange slices on wire racks set over sheet pans, bake 12–18 minutes, flipping once. Keep an eye on the edges for browning. They won’t be quite as shatter-crisp as the air fryer, but still very good.

Why are my chips soggy?

Common culprits: you skipped the sweat-and-blot, slices were too thick, the basket was overcrowded, or the oven wasn’t preheated. Make sure to cook in a single layer, preheat properly, and give them a quick rack-cool before storing.

Can I make them spicy?

Heck yes. Add cayenne, crushed red pepper, or a hot paprika. For next-level heat, toss with a pinch of chipotle powder and finish with lime zest—spicy and bright.

Can I meal prep these?

They’re best fresh, but you can prep the slices in advance. Sweat, blot, and refrigerate the raw slices in a paper-towel-lined container for up to 24 hours. Season and air fry when ready. Quick win, big reward.

Final Thoughts

These air-fried veggie chips hit the rare combo: crispy, low-carb, fast, and actually addictive. Master the slice, the sweat, and the temp, and you’ll have snack gold on repeat. Keep a jar of your favorite seasoning ready and a block of Parmesan on standby. Your future self will thank you—probably with a crunchy mouthful, TBH.