Honey Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini chips are the kind of snack that disappears fast. The low-and-slow baking method does all the heavy lifting, coaxing thin zucchini rounds into satisfyingly crunchy bites without any frying or fancy equipment. Coconut oil gives each chip a light, even coat that helps them crisp up beautifully while adding a subtle richness to the spice blend. Many store-bought veggie chips and snack mixes sneak in sweeteners like honey, so making your own means you know exactly what's going in — nothing but real, whole ingredients. The paper towel press before baking is the secret weapon here: pulling out that surface moisture is what separates truly crispy chips from sad, soggy ones. Let them cool on the pan for a few minutes after baking and you'll be rewarded with a crunch that rivals anything from a bag.
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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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