I have become obsessed with my air fryer. I recently received an instapot as a quarantine gift, which has an air fryer component. I’ve been using it almost every day to add a whole new level to my taste buds. I love how crispy everything gets without the sogginess I sometimes get from oven roasting the same exact food. When it comes to making zucchini chips in the oven, one side of the zucchini cooks properly while half of it burns. The first time I tried zucchini chips in the air fryer, they turned out perfectly. Needless to say, I will never be putting my zucchini chips in the oven ever again. They didn’t even last for an hour before my family ate it all. Now, I get to share the recipe behind the deliciousness so you can get your hands on some straight away.
Ingredients:
4 small or 3 medium zucchini, sliced
3 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Flavor God Seasoning (I used everything, garlic, and taco seasoning)
Directions:
Wash your zucchini and pat it dry with a paper towel. Cut the zucchini into thin slices either by hand or with a mandolin.
Mix the zucchini, oil, and seasonings in a bowl.
Set the instapot to air fry at 350 degrees F. Cook for 40 minutes. Stir at 15 minutes and at 30 minutes. After 30 minutes, stir at 5-minute intervals until the zucchini are at your desired crispiness. When they are done, they will be brown and crunchy, but not burnt.
Top with more seasoning and serve while they’re hot!
Is your mouth watering yet? I have more recipes for you like this one to help curb your salty snack craving.
