Black Pepper Free Zucchini Chips
Crispy, golden, and genuinely snackable, these oven-baked zucchini rounds hit that satisfying crunch without a single ingredient that could irritate a pepper sensitivity. The seasoning blend of garlic powder, turmeric, and ginger brings real depth and a subtle warmth that makes you forget you're eating a vegetable. Coconut oil helps each thin slice crisp up beautifully in the low-and-slow oven, and the paper towel moisture-drawing trick is the secret weapon that separates truly crunchy chips from sad, soggy ones. Store-bought snacks are a minefield when you're avoiding black pepper — it hides in spice blends, seasoned coatings, and "natural flavors" more often than you'd expect. Making these at home means you control every single ingredient, and the result is a light, addictive chip that's as clean as it gets. Let them cool fully on the pan and they'll crisp up even more, making it genuinely hard to stop at just a handful.
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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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