Chestnut Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini rounds are the kind of snack that disappears fast. The trick to getting that satisfying crunch is all in the prep — pressing out as much moisture as possible before the slices ever hit the oven makes a real difference. Coconut oil coats each round beautifully and helps them turn deeply golden at the edges during the long, low bake. Packaged chips can be a minefield when you're avoiding certain tree nuts, with shared facilities and vague labeling making even simple snacks feel risky. Making your own means you know exactly what went into the bowl. The ingredient list here is short, straightforward, and completely free of any nut-based oils or additives. Let them cool on the pan for a few minutes after baking and you'll be rewarded with chips that are genuinely crisp, lightly spiced, and seriously 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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