Love crispy veggie snacks? These air‑fried zucchini chips are golden, crunchy, and come with a protein‑filled ranch dip that keeps you full.
Active time: 15 minutes
Total time: 25 minutes
Air Fryer Zucchini Chips & Protein Ranch Dip
Ingredients
- 2 large zucchini, sliced ¼ inch thick
- 1 tablespoon olive oil
- ¼ teaspoon salt, split
- ½ teaspoon black pepper, split
- Cooking spray
- 2 tablespoons low‑fat buttermilk
- 2 tablespoons plain non‑fat Greek yogurt
- 1 tablespoon avocado‑oil mayonnaise
- 1 tablespoon chives or green onions, finely chopped
- ½ teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
Directions
- Place the zucchini slices in a bowl. Drizzle with olive oil and toss. Sprinkle with ⅛ tsp salt and ¼ tsp pepper.
- Spray the air‑fryer basket lightly. Spread the zucchini in a single layer. Cook at 375°F (190°C) for 10‑15 minutes, or until the edges turn crisp and the centers are dry. Work in batches if needed.
- While the chips cook, whisk together the buttermilk, Greek yogurt, mayonnaise, chives, vinegar, garlic powder, the remaining ⅛ tsp salt and ¼ tsp pepper in a medium bowl. Mix until smooth.
- Serve the warm zucchini chips with the creamy ranch dip on the side.
Serves: 2 (about 1 cup of chips and 2 tablespoons of dip per person)
Nutrition (per serving)
Calories: 176 kcal | Fat: 2 g (Saturated 2 g) | Monounsaturated: 5 g | Polyunsaturated: 1 g | Cholesterol: 10 mg | Sodium: 382 mg | Carbs: 9 g | Fiber: 2 g | Sugar: 2 g | Protein: 6 g
Vitamins & minerals: Calcium 10%, Iron 5%, Potassium 610 mg, Vitamin A 3%, Vitamin C 61%.