Capsaicin Free Zucchini Chips
Crunchy, golden, and deeply savory, these oven-baked zucchini rounds hit that snack-craving sweet spot without a trace of heat. So many packaged chips and seasoned snacks rely on chili powder, cayenne, or paprika to build flavor, which makes finding something truly satisfying a real challenge when you need to avoid capsaicin. Here, the seasoning blend of garlic powder, turmeric, and ginger does all the heavy lifting — warm, aromatic, and complex without any of the burn. The low-and-slow bake at 225°F is the real secret, drawing out moisture gradually so each slice turns genuinely crisp rather than leathery or soggy. The extra step of pressing the zucchini between paper towels before seasoning makes a noticeable difference, so don't skip it. Coconut oil coats every round beautifully and adds a subtle richness that makes these feel indulgent despite being so simple. Let them cool fully on the pan and you'll be rewarded with a snack that's light, crunchy, and completely addictive.
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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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