Prep the vegetable base. Choose your low-carb “chip.” For zucchini, trim ends and slice into very thin rounds (about 1/16–1/8 inch). For jicama, peel the thick skin first, then cut into thin rounds. For radishes, trim ends and slice thinly. A mandoline gives even slices and better crisping.

Dry the slices well. Spread slices on a clean kitchen towel or paper towels. Pat thoroughly to remove surface moisture. This is key for crisp chips, especially with zucchini.

Toss with oil and spices. In a large bowl, combine slices, oil, salt, garlic powder, smoked paprika, and pepper. Toss gently until everything is lightly coated. Do not drench—too much oil leads to soggy chips.

Preheat the air fryer to 325°F (160°C). A slightly lower temperature helps dehydrate first, then crisp without burning.

Arrange in a single layer. Add slices to the air fryer basket in an even, single layer with minimal overlap. Work in batches for best results.

Air fry and flip. Cook for 8–10 minutes, shaking or flipping halfway. Timing varies by thickness and vegetable: Zucchini: 8–12 minutes total; watch closely in the last 3 minutes.

Radishes: 10–14 minutes total.

Jicama: 12–18 minutes total; it’s denser and may take longer.

Finish and dry crisp. When chips are lightly browned and crisping at the edges, remove them to a wire rack. They’ll continue to crisp as they cool. If some slices are still soft, return them to the air fryer for 1–2 more minutes.

Taste and season. Sprinkle with a touch more salt while warm, if needed. Add optional Parmesan now for a light melt and extra crunch.

Cool completely. Let chips cool 5–10 minutes on the rack to lock in crunch before storing or serving.