Best Air-Fried Zucchini Chips
Air-fried zucchini/ courgette crisps are an extremely versatile dish. They make a brilliant vegan, vegetarian, gluten-free, Keto and child-friendly treat. They are a perfect appetiser and can be served as a part of a mezze platter or as a snack with beer or ale.
Ingredients
- 4 zucchini/courgettes
- 1 teaspoon paprika sweet or hot
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1-2 tablespoons olive oil
- salt to taste
Instructions
- Wash the zucchinis well and remove the ends. You don't have to peel the skin. Using a mandoline or a sharp knife, slice the zucchini thinly into round or long thin slices, 6- 7mm thick. Arrange the sliced zucchini on a large plate or tray. Sprinkle salt and leave them for 15 minutes to release their bitterness. Rinse them from the salt after that.Transfer the zucchini to a bowl of ice-cold water, cover with plastic wrap and place them in the fridge for 30 minutes.
- Press the zucchini slices lightly with a paper towel to remove excess moisture, then brush them with olive oil on both sides. Combine pepper, garlic powder and paprika on a plate. Do not add salt at that step. Toss the zucchini in the spice mixture on both sides.
- Arrange as many zucchini slices you can fit in the air frier in a single layer and fry them for 9-12 minutes at 370º F/187ºC.
- Sprinkle salt over the cooked zucchini/courgette chips and serve them with a variety of dips. Zucchini chips are wonderful in combination with tzatziki, hummus, tomato salsa and sour cream with chives.