Celery Free Zucchini Chips
Crunchy, golden, and warmly spiced, these oven-baked zucchini rounds are the kind of snack that disappears faster than you'd expect. The trick is all in the prep — salting and pressing the slices before they ever hit the oven pulls out excess moisture, which is what stands between a soggy disappointment and a genuinely satisfying crisp. Coconut oil coats every round beautifully, while garlic powder, turmeric, and ginger give the chips a subtle, aromatic kick that makes plain potato chips feel boring by comparison. The low-and-slow bake at 225°F does the heavy lifting, slowly drying the slices into light, delicate crisps without burning the edges. Every ingredient here is straightforward and naturally free from hidden additives or problematic plant-based fillers, so you know exactly what you're eating. Let them cool on the pan for a few minutes after baking — that's when the magic happens and they firm up into their final, snappable texture. Whether you're serving them at a party or just raiding the kitchen on a Tuesday, these chips are genuinely hard to stop eating.
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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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