Dairy Free Zucchini Chips
Crispy, 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. Coconut oil does all the heavy lifting here, coating each slice in a light, flavorful layer that crisps up beautifully without any butter or dairy in sight. The low-and-slow baking method is the real secret — a long stretch at 225°F draws out moisture gradually, giving you that satisfying crunch without a deep fryer or anything you'd need to second-guess on a label. Pressing the slices between paper towels before they hit the oven is a small step that makes a big difference, so don't skip it. The turmeric lends a subtle earthiness and a gorgeous color, while the ginger adds just enough warmth to keep things interesting. Let them cool on the pan and they'll firm up even more, making them perfect for snacking straight off the sheet or packing into an airtight container for later.
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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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