Corn Free Zucchini Chips
Crunchy, 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. Store-bought chips are a minefield when you're avoiding corn — starch, syrup, and modified derivatives have a way of sneaking into ingredient lists you'd never expect. Here, every single component is straightforward and easy to verify: fresh zucchini, coconut oil, sea salt, and a handful of spices you likely already have on the shelf. The low-and-slow baking method is the real secret, drawing out moisture gradually so you get a genuinely crisp chip without any coatings or additives doing the heavy lifting. Pressing the slices with paper towels before baking is a small step that makes a big difference, so don't skip it. Let them cool fully on the pan and they'll firm up even more, giving you that satisfying snap in every bite.
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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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