Artificial Flavors Free Zucchini Chips
Crispy, golden, and seasoned with nothing but real spices from your pantry — these baked zucchini chips are the kind of snack that makes you forget store-bought options ever existed. Most packaged veggie chips are loaded with "natural flavors" and other vague additives that can be hard to track down, so making your own means you know exactly what's going into every bite. The seasoning blend here is simple and genuinely delicious: warm garlic, earthy turmeric, and a hint of ginger coat each thin round in a way that feels almost complex for such a short ingredient list. The real secret to getting that satisfying crunch is drawing out as much moisture as possible before the slices ever hit the oven — the paper towel press step is worth every extra minute. A long, low bake does the rest of the work, slowly drying the chips until the edges curl and turn lightly golden. Coconut oil keeps everything clean and adds a subtle richness that ties the spices together beautifully. Let them cool on the pan and they'll crisp up even further, making it nearly impossible not to eat the whole batch 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!