Low Sodium Zucchini Chips

Total time1 hr 45 min

Prep time15 min

Cook time1 hr 30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 medium zucchini (about 1 ½ lb total)
Zucchini Baby Green Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
See all
2 tbsp coconut oil, melted
¾ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp garlic powder
¼ tsp ground turmeric
¼ tsp ground ginger

Instructions

1
Preheat the oven to 225°F (107°C). Line two large baking sheets with wire cooling racks set inside them, or line directly with parchment paper.
2
Using a mandoline or a sharp knife, slice the zucchini into rounds about 1/8-inch (3mm) thick. Lay the slices in a single layer on paper towels, sprinkle lightly with a pinch of the sea salt, and press a second layer of paper towels firmly on top. Let stand for 5 minutes, then press again to draw out as much surface moisture as possible — the drier the slices, the crisper the chips.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!