Gluten 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 a single grain of gluten in sight. The whole recipe relies on fresh vegetables, coconut oil, and a handful of spices — nothing hidden, nothing processed, nothing to second-guess on a label. The real secret to getting that satisfying crunch is drawing out as much moisture as possible before the slices ever hit the oven, so the low-and-slow bake can work its magic and turn humble zucchini into something genuinely addictive. Rotating the pans halfway through ensures even drying, and that final rest on the baking sheet lets the chips firm up into proper crispy territory. The turmeric gives them a beautiful golden hue while the ginger adds just enough warmth to keep things interesting bite after bite. They're a fantastic alternative to store-bought chips, where shared manufacturing lines and starchy fillers can make snacking feel like a gamble. Eat them straight off the pan or stash them in an airtight container for later — if they last 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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