First, slice your zucchinis with a Japanese style slicer like a mandoline that slices paper-thin.
3 each zucchini
Then, place sliced zucchini in a strainer and sprinkle with salt, mix salt and zucchini together to coat. Place the strainer over the sink or over a paper towel to catch the water that will be extracted from the zucchini, about 15 minutes.
1 teaspoon salt
Using a towel, pick up the zucchini slices with the towel and squeeze out the excess water.Toss the dried zucchini slices with a teaspoon of olive oil or lightly spritz them with a non aerosol oil sprayer. Remember that less is more when it comes to oil and air frying.
1 teaspoon olive oil
Heat the air fryer to 350 degrees F.
Cook for about 10 minutes tossing the chip to break them apart halfway through. Sprinkle with additional sea salt or seasoning and remove from the air fryer and serve promptly for the most crispiness.
I would slice them as thin as possible. ⅛" is best, in my opinion. Use a super shark chef knife or a Japanese mandolin to achieve paper-thin chips.I love simple sea salt or kosher salt on my zucchini chips. But other seasoning options that would be tasty would be Old Bay Seasoning, Tajin seasoning or dill weed and lemon pepper.If a zucchini chip has a burnt edge while having a soft edge on the opposite side of the chip is a sign of an inconsistent slicing method. Crooked cuts can lead to inconsistent cooking in the air fryer. Do your best to get consistent cuts for consistent cooking.