BHA & BHT Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini rounds are the kind of snack that disappears fast. Store-bought chips are a minefield of synthetic preservatives, and BHA and BHT show up in more packaged snacks than most people realize — so making your own is genuinely the easiest way to stay clear of them. Every ingredient here is straightforward and clean: fresh zucchini, coconut oil, sea salt, and a handful of spices you likely already have on the shelf. The low-and-slow bake at 225°F is the real secret, coaxing out moisture gradually so you get a satisfying crunch without any deep-frying. Pressing the slices between paper towels before they go in the oven is a small step that makes a big difference in the final texture. Let them cool on the pan and they'll crisp up even further — patience pays off here. Whether you're snacking straight from the container or serving them alongside a dip, these chips prove that clean eating doesn't have to mean boring eating.
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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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