Gut Friendly Zucchini Chips
Crunchy, savory, and genuinely satisfying, these oven-baked zucchini rounds hit that snack craving without any of the ingredients that tend to upset a sensitive digestive system. Zucchini is gentle and easy to digest, and the spice blend here — turmeric, ginger, and garlic powder — is a smart trio that brings bold flavor while also being well-tolerated and even supportive of gut health. Coconut oil keeps things dairy-free and light, so there's no heaviness after snacking. The low-and-slow bake at 225°F is the real secret: it draws out moisture gradually, leaving you with chips that are genuinely crisp rather than soggy or chewy. The extra step of pressing the slices dry with paper towels before baking makes a noticeable difference, so don't skip it. These are the kind of chips you can eat a whole bowl of and actually feel good about afterward.
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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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