Citric Acid Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these baked zucchini chips are the kind of snack that disappears fast. Store-bought chips are a minefield when you're avoiding citric acid, since it hides in seasoning blends, flavor enhancers, and preservatives across nearly every mainstream snack brand. Making your own means you control every single ingredient, and this recipe keeps things beautifully simple with nothing but fresh zucchini, coconut oil, and a handful of clean spices. The low-and-slow oven method is the real secret here — a long bake at 225°F draws out moisture gradually, giving you that satisfying crunch without any acidic additives doing the work. Pressing the slices between paper towels before baking is a small step that makes a big difference, so don't skip it. The turmeric and ginger give each chip a subtle, earthy warmth that makes them feel far more interesting than a plain salted chip. Let them cool fully on the pan and they'll crisp up even more before you've had a chance to grab a handful.
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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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