Cashew Free Zucchini Chips
Crunchy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these baked zucchini chips hit that satisfying snack craving without any of the usual processed-bag guilt. The trick to getting them genuinely crispy is all in the prep — salting and pressing the slices with paper towels pulls out excess moisture before they ever hit the oven, so you end up with delicate, chip-like rounds rather than soggy discs. Coconut oil coats every slice beautifully and adds a subtle richness that plays perfectly against the earthy spice blend. Baking low and slow at 225°F is the real secret weapon here, giving the chips time to dry out evenly and develop those lightly golden, slightly curled edges that make them so irresistible. Store-bought veggie chips can be a minefield of shared-facility warnings and mystery ingredients, but this recipe keeps things clean and straightforward — just whole vegetables, a handful of spices, and one good fat. Let them cool on the pan for a few minutes after baking and watch them firm up right before your eyes. Whether you're snacking straight from the container or serving them alongside a dip, these disappear fast.
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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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