American · 380°F · 16 min
Air Fryer Cauliflower Wings
Crispy battered cauliflower tossed in Buffalo or sticky sauce: vegetarian wing night.
Air Fryer Zucchini Chips
Zucchini chips work when the slices are thin, dry and lightly oiled. Too thick and you get steamed squash; too wet and they stay limp. A dusting of parmesan and paprika helps the edges brown. Eat right out of the basket while they still snap.
Mandoline thin
About 1/8 inch (3 mm). Thicker slices hold water and never crisp.
Single layer only
This is a batch recipe by design. Stacked slices steam each other.
Salt after, not before
Pre-salting pulls water. Season when they land hot in a bowl.
Air Fryer Zucchini Chips
Prep 10 min · Cook 12 min · Total 22 min · 2 servings
Crowding. One zucchini per batch in most baskets. Plan two rounds.
Basket liner (optional). Air fryer paper basket liners are optional. They catch drips and make cleanup easier. Use the molded type that fits your basket; air flows around the sides. Never cover the whole basket floor with solid foil.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Prep
Slice zucchini into thin rounds. Pat dry with towels. Toss with oil, parmesan, garlic powder, paprika and pepper.
Thin zucchini rounds tossed with parmesan and paprika
Cook
Preheat the air fryer to 375°F (190°C).
Spread in a single layer. Cook 6 minutes, shake, then 4-6 minutes more until the edges curl and brown. Work in batches.
Crispy zucchini chips in the air fryer basket Toss hot chips with flaky salt. Serve immediately.
