High Fructose Corn Syrup Free Zucchini Chips
Crunchy, savory, and genuinely satisfying, these thin-sliced zucchini rounds get slow-baked until they're golden at the edges and perfectly crisp. The whole ingredient list is refreshingly short — just fresh zucchini, coconut oil, and a handful of spices — so there's no label-reading anxiety and absolutely no sneaky sweeteners hiding in the mix. That matters more than you'd think with packaged snacks, where corn syrup derivatives have a way of turning up in the most unexpected places. The trick to getting real crunch here is the moisture-drawing step with paper towels before the slices ever hit the oven, followed by a long, low bake that drives out the remaining water without burning. Turmeric and ginger give these chips a warm, slightly exotic edge that makes them feel like way more than a simple veggie snack. Let them cool on the pan and they'll firm up even further, making it genuinely hard to stop at just a few.
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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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