Step 1: Slice the zucchini into thin, uniform rounds (about 1/8 inch thick) using a sharp knife or mandoline slicer. Thinness and consistency are key for crispiness.
Step 2: Lay the zucchini slices on a clean kitchen towel or paper towels and firmly pat them dry to remove as much excess moisture as possible. This is a crucial step for achieving a crispy texture.
Step 3: In a medium bowl, toss the dried zucchini slices with olive oil, sea salt, black pepper, and any optional seasonings (like garlic powder or smoked paprika) until they are evenly coated.
Step 4: Preheat your air fryer to 325°F (162°C) for 3-5 minutes.
Step 5: Arrange the seasoned zucchini slices in a single layer in the air fryer basket. Do not overcrowd the basket; cook in batches if necessary to ensure proper air circulation.
Step 6: Air fry for 8-12 minutes, flipping the chips halfway through. Begin checking for crispiness around the 8-minute mark. Zucchini chips can brown quickly, so remove any that are golden and crispy, allowing others to continue cooking until done.
Step 7: Transfer the crispy zucchini chips to a plate and let them cool for a few minutes. They will become even crispier as they cool. Serve immediately with your favorite dip, or enjoy plain.