Alpha Gal Friendly Zucchini Chips
Crispy, golden, and packed with warm spice, these baked zucchini rounds hit that satisfying crunch you crave from a snack without a single ingredient that could cause a reaction. For anyone managing alpha-gal syndrome, navigating packaged chips and snack foods can feel like a minefield — hidden mammal-derived additives, dairy-based seasonings, and ambiguous "natural flavors" make the chip aisle genuinely stressful. This recipe sidesteps all of that with a short, clean ingredient list: fresh zucchini, coconut oil, sea salt, and a trio of warming spices. The low-and-slow oven method is the real secret here — a long bake at 225°F draws out moisture gradually, giving you that delicate, papery crisp without any frying or dairy-based coatings. Turmeric and ginger add a subtle depth that makes these taste far more interesting than a basic veggie chip. They're best eaten right after cooling, but an airtight container will keep them snackable for later.
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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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