Ingredients
Equipment
Method
- Cut the yellow squash into 3/4-inch thick rounds, keeping the slices consistent in thickness so they cook evenly. Add the squash to a bowl along with the olive oil, salt, black pepper, garlic powder, and dried oregano. Toss gently until every slice is thoroughly coated. Let the squash rest for a minute so the seasonings can adhere and begin to meld into the slices.
- Preheat your air fryer to 400°F for 2 to 3 minutes. Arrange the seasoned squash in a single layer in the air fryer basket, leaving space between each piece so hot air can circulate freely around every slice. Cook for 5 minutes, then shake the basket or stir the squash to rotate the pieces for even browning. Place the basket back in and cook for an additional 2 to 3 minutes, until the squash is tender and has light golden-brown edges.
Notes
Stick to a full 3/4-inch slice thickness — thinner rounds tend to go limp and watery before they can develop any color. Zucchini is a perfect one-for-one swap and can even be mixed with yellow squash in the same batch. If your air fryer is on the smaller side, cook the squash in two batches rather than overcrowding, as a single layer is essential for crisping. Leftovers keep in an airtight container in the fridge for up to 3 days and reheat well in the air fryer at 375°F for 2 to 3 minutes. Freezing is not recommended, as the high water content makes the squash mushy after thawing.