Emulsifier 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. Store-bought chips are a minefield for anyone avoiding emulsifiers, with lecithins and other additives tucked into ingredient lists where you'd least expect them. This recipe keeps things completely clean — just zucchini, coconut oil, sea salt, and spices, nothing more. The low-and-slow bake at 225°F is the real secret here, gently drawing out moisture so each slice turns delightfully crisp without any chemical help. Pressing the slices between paper towels before coating them takes an extra five minutes but makes a noticeable difference in the final crunch. The turmeric gives them a gorgeous golden hue and a subtle earthiness that makes them feel a little more special than your average veggie chip. Let them cool fully on the pan and they'll crisp up even more — if you can wait that long.
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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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