Candida Diet Friendly Zucchini Chips
Crunchy, savory, and genuinely satisfying, these oven-baked zucchini rounds hit that snack craving without derailing your wellness goals. Store-bought chips are almost always off the table when you're managing yeast overgrowth — hidden sugars, starches, and additives make the label-reading exhausting. This recipe keeps things clean with just zucchini, coconut oil, and a short list of anti-inflammatory spices: sea salt, garlic powder, turmeric, and ginger. The low-and-slow bake at 225°F is the real secret here, gently pulling moisture out of the slices so they turn genuinely crisp rather than rubbery. Pressing the zucchini between paper towels before baking takes that crispness even further, so don't skip that step. Turmeric and ginger aren't just flavor — both are widely recognized for their supportive properties, making these chips feel like a smart choice as much as a delicious one. Eat them straight off the pan or tuck them into an airtight container for snacking throughout the week.
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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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