AIP Friendly Zucchini Chips
Crunchy, savory, and genuinely satisfying, these thin-sliced zucchini rounds are the kind of snack that makes you forget you're eating a vegetable. The seasoning blend — garlic powder, turmeric, and ginger in a base of melted coconut oil — keeps everything grain-free, nightshade-free, and completely in line with the elimination phase, no substitutions needed. The real trick is pulling as much moisture out of the zucchini as possible before they ever hit the oven, which is what gives you that delicate, papery crisp instead of a soggy disappointment. A low-and-slow bake at 225°F does the rest of the work, coaxing each round into a lightly golden, curled chip without any seed oils or inflammatory additives sneaking in. They cool right on the pan and keep crisping as they sit, so patience pays off. Makes four servings, which sounds generous until you realize how fast they disappear straight off the baking sheet.
About FigFig 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)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!