Low Sugar Zucchini Chips
Crunchy, savory, and genuinely satisfying, these thin-sliced zucchini rounds are the kind of snack that disappears fast. Store-bought veggie chips often sneak in sweeteners, maltodextrin, or other added sugars you'd never expect in something that looks so wholesome — making this homemade version a smart swap. The seasoning here is all about depth: garlic powder, turmeric, and ginger give each chip a warm, aromatic kick that feels far more interesting than plain salted crisps. Coconut oil helps everything crisp up beautifully in a low, slow oven, while the paper-towel pressing step is the real secret to getting that satisfying crunch. The result is a light, golden snack with zero sweeteners in sight — just real vegetables and pantry spices doing all the work. Let them cool fully on the pan and they'll firm up even more, making it genuinely hard to stop at just a handful.
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Learn more →Ingredients
4 servings
- 3 medium zucchini (about 1 ½ lb total)
- 2 tbsp coconut oil, melted
- ¾ tsp fine sea salt
- 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.
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