Low Iodine Zucchini Chips
Crunchy, golden, and warmly spiced, these oven-baked zucchini rounds hit that satisfying snack craving without a single ingredient that raises red flags for people managing iodine intake. Store-bought chips are a minefield of iodized salt, dairy-based seasonings, and mystery additives, so making your own is genuinely the smarter move. Here, fine sea salt steps in as the sodium source — sea salt is typically the go-to choice when iodized table salt needs to be avoided — and every other component, from coconut oil to garlic powder, turmeric, and ginger, keeps things clean and compliant. The low-and-slow oven method is the real secret: a long bake at 225°F pulls moisture out of the zucchini gradually, giving you that deep, satisfying crunch without any frying. Pressing the slices between paper towels before they even hit the oven is a small step that makes a big difference in the final texture. The turmeric and ginger add a subtle, earthy warmth that makes these taste far more interesting than anything you'd grab off a shelf.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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