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Recipe from Simpler Savory

The recipe

Diabetic Air Fryer Zucchini Chips

Prep
10 min
Cook
12 min
Total
22 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
90

2× the original author values. Recipe yield: 4 servings.

calories
180

3× the original author values. Recipe yield: 4 servings.

calories
270
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 medium zucchini — firm, small-to-medium; ends trimmed
  • 1 tablespoon olive oil — or avocado oil; just a light coating
  • 1/3 cup almond flour — or finely grated Parmesan, or half-and-half mix
  • 1 large egg white — lightly whisked until frothy (optional binder)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper — freshly ground
  • 1/4 teaspoon kosher salt — plus more to finish while hot
  • 1/2 teaspoon dried oregano — or Italian seasoning (optional)
  • 1/8 teaspoon red pepper flakes — or a pinch of cayenne, optional heat
  • nonstick spray — optional; avoid aerosol on basket—use a mister if needed

Instructions

  1. Wash and trim zucchini, then slice into 1/8-inch rounds using a mandoline or sharp knife; pat slices very dry with a clean towel.
  2. Preheat the air fryer to 375°F for 3 to 5 minutes so the basket is hot for better browning.
  3. Toss zucchini slices with olive oil until just coated with a thin sheen, not drenched.
  4. If using a coating, whisk the egg white until frothy and dip slices, shaking off excess.
  5. In a bowl, combine almond flour (or Parmesan), garlic powder, onion powder, smoked paprika, black pepper, salt, oregano, and red pepper flakes if using.
  6. For coated chips, dust egg-white–dipped slices lightly in the mixture, tapping off excess. For naked chips, season the oiled slices directly.
  7. Arrange slices in a single layer in the hot basket; air fry 5 to 7 minutes for naked chips or 6 to 8 minutes for coated chips, shaking or flipping halfway.
  8. If using Parmesan-heavy coating, reduce temp to 360°F or shorten cook time 1 minute to prevent over-browning.
  9. Transfer chips to a wire rack; sprinkle lightly with salt while hot and let steam escape for 1 minute to stay crisp.
  10. Cook remaining batches the same way, keeping chips in a single layer for best crunch.
  11. Enjoy warm on their own or with a simple Greek yogurt dip and your favorite protein or soup.

Notes

Best the day they are made. To store, cool completely and place in a paper towel–lined container with the lid slightly ajar for up to 24 hours (or in an airtight container with a dry paper towel; they may soften). Re-crisp in a 325°F air fryer for 2 to 3 minutes, then cool 1 minute on a rack.

Source: https://simplersavory.com/diabetic-air-fryer-zucchini-chips/