Chicken Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these baked zucchini rounds are the kind of snack that disappears fast. The trick is all in the prep — salting and pressing the slices dry before they ever hit the oven pulls out excess moisture, which is what gives you that satisfying crunch instead of a soggy chip. Coconut oil coats every round beautifully and adds a subtle richness that plays perfectly against the earthy spice blend. A long, low bake at 225°F does the heavy lifting, slowly drying the slices until the edges curl and turn lightly golden. The whole thing is built from simple pantry staples and fresh zucchini, so there's nothing hidden or complicated to worry about. Let them cool on the pan for a few minutes after baking and they'll crisp up even further — patience pays off here. Whether you're snacking straight from the sheet or serving them alongside a dip, these 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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