Hazelnut Free Zucchini Chips
Crispy, golden, and packed with warm spice, these baked zucchini chips are the kind of snack that disappears fast. A low-and-slow oven does all the heavy lifting, pulling moisture out of the slices until they curl at the edges and snap with a satisfying crunch. Coconut oil gives each round a subtle richness, while garlic powder, turmeric, and ginger layer in a savory, slightly exotic flavor that makes plain chips feel boring by comparison. The blotting step is the real secret — pressing out as much surface moisture as possible before baking is what separates genuinely crisp chips from sad, soggy ones. Store-bought snacks can be a minefield when you're avoiding tree nuts, with shared lines and vague "may contain" labels making even simple chips a gamble. Here, every single ingredient is straightforward and easy to verify, so you can snack with total confidence. Make a double batch, because these go fast straight off the pan.
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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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