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Air Fryer Keto Zucchini Chips with Truffle Salt and Rosemary

Thin zucchini rounds salted and blotted, air fried low until crisp, and finished with truffle salt and fried rosemary rather than seasoned before cooking.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 3 servings
Course: Snack
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini 6 to 8 inches, sliced 2 mm thick
  • 3/4 tsp kosher salt for drawing water
  • 1 tbsp avocado or light olive oil
  • 1 tsp fresh rosemary finely chopped
  • 1/2 tsp truffle salt to finish
  • black pepper

Equipment

  • Air fryer
  • Wire rack
  • Mandoline or sharp knife

Method
 

  1. Lay the slices in a single layer, salt, rest 15 minutes, then blot firmly until the surfaces feel matte.
  2. Toss with just enough oil to sheen the slices and the chopped rosemary.
  3. Preheat to 350°F. Arrange in a single layer, cook 8 minutes, then flip and blot any surface moisture. Cook 5 to 8 minutes more until curled and dry. Drop to 340°F if the edges darken early.
  4. Cool on a wire rack with space between the chips, then dust with the truffle salt and pepper.

Notes

Truffle salt at the end — its aroma is lost if it goes in before cooking.
Rack rest, not a plate, or trapped steam softens them minutes later.
Pale and floppy means the slices were too thick or the basket crowded.