Eggless Zucchini Chips
Crispy, golden, and seasoned with a warm spice blend, these baked zucchini chips are the kind of snack that disappears fast. The secret to getting that satisfying crunch is all in the prep — pressing out as much moisture as possible before the slices ever hit the oven makes a real difference. A low-and-slow bake at 225°F does the rest, slowly drying the rounds until they curl at the edges and turn delightfully crisp. Coconut oil keeps everything beautifully light while carrying the garlic, turmeric, and ginger into every bite, giving these chips a savory, slightly exotic flavor that store-bought veggie chips just can't match. There's no egg wash, no binder, no fuss — just clean, simple ingredients that happen to work perfectly together. They're great straight off the pan, but an airtight container will keep them crisp if you can manage not to finish them all at once.
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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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