Artificial Food Coloring Free Zucchini Chips
Crunchy, savory, and genuinely satisfying, these oven-baked zucchini rounds are the kind of snack that makes you forget you ever wanted a bag of something from the store. Most packaged chips are loaded with synthetic dyes to make them look more vibrant or appetizing, but every bit of color here comes from real ingredients — golden turmeric, warm ginger, and a touch of garlic powder do all the heavy lifting. The low-and-slow bake at 225°F is the secret weapon, gently pulling moisture out of the zucchini until each slice turns delicately crisp without burning. Pressing the slices between paper towels before baking is a small step that makes a big difference, giving you that satisfying snap instead of a chewy, limp chip. Coconut oil coats every round beautifully and adds a subtle richness that pairs perfectly with the earthy spice blend. Let them cool on the pan for a few minutes after baking and watch them firm up right before your eyes — no artificial anything required.
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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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