Breastfeeding Friendly Zucchini Chips
Crunchy, savory, and genuinely satisfying, these oven-baked zucchini rounds hit that snack craving without any of the processed junk that can sneak into store-bought chips. For anyone navigating the hunger that comes with nursing, having a wholesome snack ready to grab makes a real difference. Coconut oil keeps things nourishing, while garlic, turmeric, and ginger bring warm, anti-inflammatory flavor that feels like a little act of self-care in every bite. The low-and-slow bake is the secret — drawing out moisture at 225°F means you get genuinely crispy chips without deep frying or any questionable additives. Pressing the zucchini slices dry before coating them is a small step that pays off big, so don't skip it. Let them cool fully on the pan and they'll crisp up even more, making it easy to stash a batch in an airtight container for snacking throughout the day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!