Citrus Free Zucchini Chips
Crunchy, savory, and genuinely satisfying, these baked zucchini chips hit that snack craving without any of the ingredients that can make packaged options off-limits. So many store-bought chips and seasoning blends sneak in citric acid or citrus-derived flavorings, which means the snack aisle can feel like a minefield. Here, the seasoning is beautifully straightforward — coconut oil, sea salt, garlic powder, turmeric, and ginger — so you know exactly what you're eating. The low-and-slow oven method is the real secret: baking at 225°F for an hour and a half draws out moisture gradually, giving you that satisfying crisp without frying. Pressing the zucchini slices between paper towels before coating them is a small step that makes a big difference in the final texture. Let them cool on the pan for a few minutes after baking and they'll firm up into proper chips right before your eyes. They're best eaten fresh but keep well in an airtight container, making them a genuinely easy snack to prep ahead.
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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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