Caffeine Free Zucchini Chips
Thin-sliced zucchini rounds get a slow roast in a low oven until they're golden at the edges, lightly curled, and satisfyingly crunchy — the kind of snack that disappears faster than you'd expect. A simple coating of coconut oil, garlic powder, turmeric, and ginger gives each chip a warm, savory depth that makes them genuinely hard to stop eating. The trick to getting that real chip crispness is the moisture-drawing step with paper towels before baking, so don't skip it — drier slices going into the oven means better crunch coming out. Cooling them on the pan for a few minutes after baking lets them firm up even further, so patience pays off here. These are a great option when you want something snackable without reaching for anything that might carry hidden stimulants, since every ingredient is straightforwardly plant-based and naturally free of anything energizing. Store any leftovers in an airtight container and they'll hold their crunch for a satisfying grab-and-go snack later in the day.
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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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