Anti Inflammatory Zucchini Chips
Crunchy, golden, and genuinely satisfying, these oven-baked zucchini rounds are the kind of snack that makes you forget you're eating something good for you. The real magic here is in the spice blend — turmeric and ginger are both well-regarded for their anti-inflammatory properties, and pairing them with garlic powder and coconut oil creates a savory, warmly spiced coating that tastes far more indulgent than it is. A low-and-slow bake at 225°F does the heavy lifting, slowly drawing out moisture and turning humble zucchini slices into delicate, crispy chips without a drop of inflammatory seed oil or processed ingredient in sight. The paper towel press before baking is a small but crucial step — it pulls out surface moisture so the chips actually crisp up instead of turning soggy. Store-bought veggie chips often sneak in refined oils, additives, or inflammatory starches, so making your own means you know exactly what's going into the bowl. Let them cool fully on the pan and they'll firm up beautifully, ready to eat straight or stash in an airtight container 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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