Air Fryer Veggie Chips

These air fryer veggie chips crisp up beautifully in the air fryer, making them perfect for pairing with your favorite dip. So easy too!

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings -4 servings

Calories 334

Slice the vegetables to 1/16 inch in thickness. This is much easier and more accurate using a mandoline slicer.
Optional step: Place the sliced vegetables in a large bowl and sprinkle with corn starch. Toss to coat.
Preheat the air fryer to 320 degrees Fahrenheit.
Drizzle or spray the sliced vegetables with oil. Toss to coat.
Add salt, pepper, and paprika, and toss to coat.
Place the vegetable slices in the air fryer basket in an even layer and cook for 25 - 30 minutes. Open the air fryer and give it one quick shake every 5 minutes to ensure even cooking.
Taste the vegetable chips when they’re done and add any additional salt if desired.

Oil: Can substitute with an oil spray or use vegetable oil, canola oil, or avocado oil.
Cornstarch: This will help remove even more moisture. You can substitute cornstarch with tapioca starch if preferred.
Vegetables: I do not recommend using zucchini to make veggie chips since they contain far more liquid than any of the above mentioned vegetables and require a much longer cook time and lower cook temperature to dry them out more.
Nutrition information depends on the vegetables you use in the recipe.
To store: Store air fryer veggie chips in an airtight container at room temperature for up to 5 days. If they start to lose their crunch, pop them back into the air fryer for a few minutes before serving.