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Air Fryer Zucchini Chips

Make these wonderful air fryer zucchini chips recipe for you and your whole family to enjoy. They are lightly coated in a mixture of almond flour and fabulous spices, and you are going to just love the honey mustard aioli dip. These zucchini chips are gluten free, dairy free, low carb and paleo.
Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 744kcal


Zucchini Chips

Honey Mustard Aioli


  • Trim the ends off of the zucchini, and cut into thin rounds. Place on a plate lined with a clean towel and sprinkle with kosher salt. Lay another towel on top and a heavy pot or pan on top of it. Allow to sit for 20 minutes to draw extra moisture out.
  • Combine breading ingredients together well in a bowl (except for the eggs and water.)
  • Beat eggs with water well in a separate bowl until nice and frothy.
  • Dip zucchini slices into egg and immediately dip into the breading mixture. Set on parchment lined air fryer tray.
  • Repeat until air fryer tray is full, giving them a little bit of space to breathe (you will probably need to work in two batches!) Set air fryer to 350 degrees Fahrenheit for 10 minutes.
  • Remove tray and carefully flip zucchini slices. Cook for another 3 minutes. Repeat process with second batch of zucchini. Serve warm.
  • Combine the ingredients for the honey mustard aioli together in a small bowl. This will keep in an airtight container in the refrigerator for up to one week.


The step of pressing the moisture out of the zucchini chips between towels really improves the "stickability" of the breading mixture. I do not recommend skipping this step altogether.


Calories: 744kcal | Carbohydrates: 47g | Protein: 15g | Fat: 56g | Saturated Fat: 7g | Cholesterol: 164mg | Sodium: 615mg | Potassium: 616mg | Fiber: 7g | Sugar: 19g | Calcium: 136mg