Lupin Free Zucchini Chips
Thin, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these baked zucchini chips are the kind of snack that disappears fast. The low-and-slow oven method is the real secret here — a long bake at a gentle temperature draws out moisture and transforms humble zucchini rounds into satisfyingly crispy chips without any frying. Pressing the slices between paper towels before baking takes that crispness even further, so you're not left with anything soggy or limp. Coconut oil coats each round beautifully and adds just a hint of richness that plays perfectly against the earthy spices. Store-bought chips and snack mixes can be a minefield of unexpected ingredients, so making your own from scratch means you know exactly what's in every bite. These are wonderful straight off the pan, but they also hold up well in an airtight container if you manage to save any for later.
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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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