Brazil Nut Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini chips are the kind of snack that disappears fast. The low-and-slow baking method does all the heavy lifting, coaxing thin slices of zucchini into satisfyingly crunchy rounds without any deep frying. A quick salting and pressing step pulls out excess moisture before they ever hit the oven, which is the real secret to getting that chip-like texture. Coconut oil keeps everything dairy-free and adds a subtle richness that plays beautifully with the earthy spices. Store-bought veggie chips can be a minefield of shared facilities and mystery seasonings, but this recipe uses a short, clean ingredient list you can feel confident about. They crisp up even more as they cool, so patience pays off — though honestly, waiting the full ten minutes is the hardest part.
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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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