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My air fryer turned zucchini into sad little chips and I finally get what I did wrong
I sliced two zucchini about a quarter inch thick last Tuesday, tossed them in a bit of oil, and set the air fryer to 375 for 15 minutes thinking I was about to have crispy chips. What came out was half burnt on the edges and mushy in the middle, and the whole tray basically turned into a wet pile after 5 minutes. I figured the temp was the problem, so I dropped it to 350 on the next batch and ended up with the exact same sad result. Then my sister in Boise told me the real issue is that zucchini is mostly water and I was crowding the basket with way too many slices at once. So I did a third batch with fewer slices and 400 degrees for 10 minutes, shaking them twice, and got actual crunchy chips for the first time. Turns out the salt needs to go on after, not before, or it pulls out even more water. Does anyone have a trick for getting the middle crispy without burning the edges, or should I just give up on zucchini and stick to potatoes?
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linda_clark12d ago
Zucchini chips are just a bad idea from the start and no amount of tweaking will fix that. You already burned two batches and wasted a whole afternoon on a vegetable that is 95 percent water, so chasing the perfect temp is like trying to dry out a sponge in the rain. The people who swear by crispy zucchini chips are the same ones who post pics where you can tell the middle is still limp. Potatoes have starch, that is what gives you real crunch, and no amount of shaking the basket changes that. Your sister was right about the crowding but that is just one small piece of a losing game. Skip the zucchini and put that air fryer to work on potato slices, you will get a better chip in half the time with zero fuss.
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