Cinnamon Free Zucchini Chips
Crispy, golden, and packed with savory flavor, these oven-baked zucchini chips are the kind of snack that disappears fast. The seasoning blend of garlic powder, turmeric, and ginger gives every round a warm, earthy kick — no cinnamon in sight, which makes this a genuinely safe option for anyone who needs to avoid that spice. Many packaged veggie chips and snack mixes sneak in unexpected seasonings, so making your own means you know exactly what's going into the bowl. The trick to getting that satisfying crunch is all in the prep: pressing out as much moisture as possible before baking is the step that separates truly crispy chips from sad, soggy rounds. Coconut oil coats each slice beautifully and helps them turn golden at the edges during the long, low bake. Let them cool on the pan and they'll crisp up even further — patience pays off here. These are great on their own, alongside a dip, or as a crunchy topping for soups and salads.
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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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