Fish Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini chips are the kind of snack that disappears fast. The low-and-slow bake at 225°F is the secret weapon here — it gently draws out moisture and transforms humble zucchini rounds into satisfyingly crunchy bites without any deep frying. Pressing the slices between paper towels before baking is a small but crucial step that makes a real difference in the final texture. Coconut oil coats each round beautifully and adds a subtle richness that plays perfectly off the earthy spices. The ingredient list is completely plant-based and straightforward, so there's zero guesswork about hidden seafood derivatives that sometimes sneak into packaged snack foods. These chips are best eaten fresh out of the oven, but they hold up well in an airtight container 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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