Classic Vegan Air Fried Zucchini Chips Recipe (Easy) Info
This is the Caavakushi team’s Glass Crisp Air Fried Zucchini Coins Recipe. We’ve completely modernizes the humble zucchini chip. We use an osmotic moisture purge & cornstarch dust technique to make these chips.
Zucchini is notoriously full of water, which usually makes it soggy in the air fryer. By sweating the sliced coins with fine sea salt first, drawing out the internal moisture, and then dusting them with a microscopic layer of cornstarch and smoked paprika, we create an ultra thin, glassy coating. When air fried, this coating crisps up instantly into a delicate shell, while the parchment lined bowl finish ensures they stay perfectly dry and crunch locked.
Servings: 2 snack portions
Total Time: 35 minutes (includes moisture purge time)
Prep Time: 20 minutes (includes 10 minutes of resting)
Air Frying Time: 12 to 15 minutes
Estimated Nutritional Value (Per Serving)
Calories: 85 kcal
Carbohydrates: 9g
Protein: 2g
Fat: 4.5g
Fibre: 2g
Classic Vegan Air Fried Zucchini Chips Recipe (Easy) Ingredients
Crispy Zucchini Coins:
– 2 medium, firm green zucchinis (ends trimmed, unpeeled)
– 1/2 a teaspoon of fine sea salt (for the critical osmotic moisture purge)
– 1 tablespoon of extra virgin olive oil (or avocado oil spray)
– 1 tablespoon of cornstarch (for that shatter crisp, glassy outer shell)
Smoked Paprika Garnish & Seasoning:
– 1 teaspoon of sweet smoked paprika (divided: half for cooking, half for the final garnish)
– 1/4 teaspoon of onion powder
– 1/4 teaspoon of garlic powder
– A tiny pinch of freshly cracked black pepper
Classic Plant-Based Air Fried Zucchini Chips Recipe (Easy) Cooking Instructions
1. Precision Coin Cut:
Wash the zucchinis thoroughly and dry them with a towel. Using a very sharp knife or a mandoline slicer, cut the zucchinis into rounds that are roughly 3 mm thick. If you cut them too thick, they will remain soft in the centre; if too thin, they will burn easily.
2. Osmotic Moisture Purge:
Place the zucchini slices in a single layer across a large cutting board or baking sheet lined with paper towels. Sprinkle the fine sea salt evenly over all the slices. Let them sit undisturbed for 10 minutes. You will see beads of water pooling on top of the slices; this step extracts the excess internal water that prevents crisping.
3. Press & Dehydrate Step:
Take another clean paper towel or a clean kitchen cloth and firmly press down on top of the zucchini coins to blot away all the extracted water. Flip them over and press again. The slices should feel noticeably more pliable and dry on the surface.
4. Glass Crisp Coating:
Transfer the dried zucchini slices into a large, dry mixing bowl. Drizzle the olive oil over the slices and toss with your hands until every coin is lightly and evenly coated. In a small cup, mix the cornstarch, garlic powder, onion powder, black pepper, and exactly half a teaspoon of the smoked paprika. Dust this dry mix over the oiled zucchinis and toss vigorously. The cornstarch will combine with the residual oil to create a thin, translucent paste over the coins.
5. Air Fryer Configuration:
Preheat your air fryer to 180°C. Arrange the coated zucchini coins in the air fryer basket. For the absolute best results, place them in a single layer with minimal overlapping. If your air fryer is small, it is highly recommended to cook them in two separate batches to avoid trapping steam, which causes sogginess.
6. Rattling Fry Phase:
Air fry at 180°C for 12 to 15 minutes. Every 4 minutes, pull the basket out and give it a vigorous shake to redistribute the coins. Around the 10-minute mark, watch them closely. They are ready when the edges curl up, turn a deep golden-brown, and sound dry and rattling when you shake the basket.
7. Parchment Oil Drain & Final Garnish:
While the chips are finishing up, line a medium serving bowl completely with a clean sheet of crumpled parchment paper (crumpling it helps create pockets that trap excess oil away from the food). As soon as the zucchini chips come out of the air fryer, dump them directly into the parchment lined bowl. The paper will instantly wick away any surface oil. Immediately dust the remaining half teaspoon of fresh smoked paprika over the hot, crispy coins. Serve them warm while they are at their maximum, delicate crispness.
Vegan Resources
- Caavakushi Vegan Food Recipes
- Caavakushi Vegan Drinks Recipes
- Caavakushi Vegan Newsletter & Free 7 Day High-Protein Vegan Meal Plan
- Vegan Stuff Podcast With Caavakushi
- Caavakushi Vegan Search Engine
- Best Vegan Recipe Books
- Best Vegan Wines & Alcohol
- Best Vegan Food & Supplements
Tell Us How You Feel
We want to know how you feel about the site, blog articles, and our recipes. Comment below and let us know your thoughts. Snap a quick picture or video clip of your recreation of our recipes and tag us on social media #Caavakushi #Caavakushirecipe #Caavakushimeal. We can’t wait to see how you added your special touch to our recipes. Help a fellow vegan out by posting your recipes on our vegan forum and make some new plant-based friends. Our podcast has something for everyone, from vegan activists to vegan businesses and plant-based celebrities.
If you like it, help us out by letting us know by leaving a review and 5 stars. Thanks in advance! (really appreciate it.) Oh, and we almost forgot to tell you that we’re giving away our 7-day high-protein vegan meal plan for free for a limited time only when you sign up for our vegan newsletter. Get yours now before it’s too late!
