Zucchini and Sweet Potato Chips in Air Fryer
Crispy and healthy, these zucchini and sweet potato chips are quickly cooked in the air fryer, perfect as a snack or side dish.
Steps
- 01
Slice zucchini and sweet potato into thin rounds, about 3 mm thick.
- 02
In a bowl, toss the rounds with olive oil, salt, black pepper, and paprika until evenly coated.
- 03
Preheat the air fryer to 190°C (375°F) for 3 minutes.
- 04
Arrange the rounds in a single layer in the air fryer basket, without overlapping.
- 05
Cook for 12–15 minutes, shaking the basket halfway through, until golden and crispy.
- 06
Serve immediately for the best crunchy texture.
Recipe story
Vegetable chips were popularized in East Asian cuisines, where sweet potatoes and zucchini were thinly sliced and fried to create crispy snacks. In Japan, vegetable tempura inspired lighter versions, while in Korea, sweet potato chips are a traditional snack. The modern air fryer recipe retains the crunchy texture with less oil.
Ingredient Secrets
Discover the culinary secrets and flavor history of key ingredients in this dish.
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
Zucchini
Although today we associate them with light summer cuisine, zucchini were first cultivated in ancient Mexico over 7,000 years ago. They were brought to Europe by Spanish explorers in the 16th century.
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