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Whip up these all-star air fryer zucchini chips that are a healthy alternative to potato chips in just minutes. These dehydrated zucchini chips are so good, I think I might have a new craving.
These zucchini chips are only 3 net grams of carbs per serving, a shelf-stable healthy chip and are also a Power Fryer Oven recipe on the dehydrator function.
Whip up a batch of these to keep on hand for your crunchy and salty cravings. Thin, crispy, and I guarantee you can’t eat just one!
I recently got a Power Fryer Oven, and let’s just say I am breaking it in! One of the first things I went for was this zucchini chip recipe.
Zucchini is one of our favorites, and then bake them up till they are crunchy, is such a treat.
Best of all, they have a nice shelf life, so you can make them and then put in an airtight container for munching on later.
My kids and I both gobbled these right up. Next time I know I need a double batch so I can keep them saved back for later.
Shelf Life Of Zucchini Chips
When you store these dehydrated zucchini chips properly, in an airtight container they can last up to 8-10 years when they are kept at a stable temperature of 70 degrees F.
I recommend investing in a Food Saver system where it vacuum seals the bags. That way all the oxygen gets pulled out and you are able to extend the shelf life of the chips!
Tips For Making Dehydrated Zucchini Chips
- Evenly Cut | The biggest tip I can give is to make sure your zucchini chips are evenly cut. If you have nice knife skill slice away or reach for a mandolin where you get even cuts.
- Thin Slices | You also want a thinner slice so as the chips dehydrate they can crisp up and give you that crunch factor you are wanting.
- Season | You can go a basic salt and pepper seasoning or dress them up with some Cajun or season salt. Feel free to play around with your spices and create different flavors of chips as you begin making them more and more.
Making sure to blot out the moisture from the zucchini is also good to do. Sit them down on a paper towel as you are cutting the rest.
Just try your best to make the cuts even and thinly sliced so these beauties can dehydrate into bite-size crispy and light deliciousness.
Dehydrated Zucchini Chips in the Air Fryer
How Do I Make Crispy Zucchini Chips in the Air Fryer
Follow my air fryer recipe and you will have the perfect crispy zucchini chips to serve up in no time, so much faster and easier (much less healthy) than deep frying.
The first thing you gotta do is get your zucchini sliced. I do this with a mandolin slicer, which is important for getting consistently thick slices.
Then, you toss them in whatever it is you’re going to use. You could coat your air fried zucchini fries in parmesan cheese, panko bread crumbs or just about anything. I did the basic salt and seasoning not because we’re on weight watchers or anything, but because it was what we had on hand.
It’s easy to coat the zucchini because it’s moist. It won’t even require cooking spray or olive oil. In a bowl, combine whatever it is that you want to coat the zucchini with then toss in the slices and stir. That’s it.
Once you’ve got your coated zucchini ready, just lay it in a single layer in your air fryer basket or on your racks. Cook for a few minutes, flip and let the other side cook to a nice golden brown.
If you’re using the Instant Pot air fryer, just be aware that in that small area, you might be doing multiple batches to keep them in a single layer. Just keep them from overlapping in the basket of the air fryer and you’ll be fine.
Can You Make Zucchini Chips in A Dehydrator?
I use the dehydrator function on my Power Fryer Oven, it acts as a dehydrator.
Now, for an actual dehydrator, I would assume you could, as my power oven is similar.
But you might have to watch and adjust your time on how long you go to dehydrate your chips.
Why Make Zucchini Chips in the Air Fryer?
I seriously can’t tell you guys enough how awesome this zucchini chip recipe is. Zucchini is great for protecting your skin from the summer sun due to the carotenes found in them. Zucchini also offers anti-cancer properties to help protect your body.
Eat alone, pair with a bowl of hummus, your favorite creamy dip, and call it a treat.
Make sure to try these too!
- Strawberry Low Carb Ice Cream (No Churn)
- Hearty Shrimp Gumbo Recipe: How To Make Shrimp and Sausage Gumbo
- Air Fryer Baked Avocado Egg
Helpful tools for this recipe:
Blanching your squash before dehydrating is a great way to retain color and texture. Blanching is the simple process of boiling the squash whole for about one minute, and then, immediately plunging the hot vegetable into extremely cold water.
It takes several hours to dehydrate zucchini spaghetti noodles in my dehydrator, and the result is a super thin and slightly crispy noodle. … You can use the dehydrated noodles directly in your spaghetti, or you can rehydrate them first by soaking them in water for 10-15 minutes.