Legume 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. The low-and-slow baking method does all the heavy lifting, coaxing out a satisfying crunch without any frying or complicated technique. Coconut oil keeps things completely plant-based and free from any legume-derived ingredients, so there's no need to scrutinize labels or worry about hidden additives. The trick to getting that real chip-like texture is the paper towel press before baking — pulling out as much moisture as possible from the zucchini slices makes all the difference. A little patience while they cool on the pan rewards you with rounds that snap rather than bend. Whether you're snacking straight from the tray or pairing them with your favorite dip, these are a genuinely craveable alternative to store-bought options that often sneak in pea protein, chickpea flour, or other legume-based fillers.
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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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