Fructose Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of turmeric, ginger, and garlic powder, these baked zucchini chips are the kind of snack that disappears fast. Packaged chips and store-bought veggie crisps are a minefield when you're avoiding fructose, with hidden sweeteners and flavor additives lurking in nearly every bag. This recipe keeps things clean — just zucchini, coconut oil, and a handful of spices, none of which carry fructose concerns. The low-and-slow oven method is the real secret here: a long bake at 225°F draws out moisture gradually, giving you a genuinely crunchy chip without any frying or sugary coatings. Pressing the slices between paper towels before baking is a small step that makes a big difference in the final texture. Let them cool on the pan and they'll crisp up even further, making it nearly impossible to stop at just one.
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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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