Lactose Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini rounds are the kind of snack that disappears fast. Coconut oil does all the heavy lifting here, coating each slice in a light, dairy-free fat that crisps up beautifully at a low and slow bake temperature. The real trick is drawing out as much moisture as possible before they ever hit the oven — that paper towel press step is what separates genuinely crunchy chips from sad, soggy ones. Store-bought veggie chips often sneak in butter or milk-based seasonings, so making your own means you know exactly what's in every bite. The turmeric and ginger give these a subtle warmth that feels a little unexpected for a chip, in the best possible way. Let them cool fully on the pan and they'll keep crisping up on their own, no fryer or fancy equipment required.
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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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