Barley Free Zucchini Chips
Crispy, golden, and warmly spiced, these oven-baked zucchini rounds are the kind of snack that disappears fast. The trick is all in the technique — salting and pressing the slices dry before they ever hit the oven pulls out excess moisture, which is what gives you that satisfying crunch instead of a soggy chip. Coconut oil coats every round beautifully, while garlic powder, turmeric, and ginger bring a subtle, earthy heat that makes plain vegetable chips feel genuinely exciting. Store-bought snack foods can be a minefield when you're avoiding grain-based ingredients, but every single component here is straightforward and easy to verify. The low-and-slow bake at 225°F does the heavy lifting, slowly drying the chips out rather than burning them, so you get an even, delicate crisp from edge to center. Let them cool on the pan and they'll firm up even more — patience pays off here. Whether you're serving them at a party or just snacking straight from the container, these are the kind of homemade chips that make you wonder why you ever bought a bag.
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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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