Gelatin Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini rounds deliver serious snack satisfaction without any of the mystery ingredients lurking in store-bought chips. Many packaged snacks rely on gelatin-based coatings or additives to achieve that satisfying crunch, but here the crispiness comes entirely from low-and-slow baking and a smart moisture-removal technique using paper towels before the slices ever hit the oven. Coconut oil does the heavy lifting as the binding fat, giving each round a light, even coat that crisps up beautifully over the long bake. The turmeric lends a gorgeous golden hue while the ginger adds just enough warmth to keep things interesting — this is far from a bland veggie snack. Patience is the real secret ingredient: a slow oven and a halfway pan rotation mean you pull out chips that are dry, curled at the edges, and genuinely crunchy. Let them cool on the pan for a few minutes and they firm up even further, making them perfect for snacking straight from the sheet or packing into an airtight container for later.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!