Mediterranean Diet Friendly Zucchini Chips
Crunchy, golden, and seasoned with warm spices, these oven-baked zucchini rounds are the kind of snack that makes you forget you're eating a vegetable. The combination of garlic powder, turmeric, and ginger gives each chip a subtly complex flavor that feels anything but boring. Zucchini is a staple of Mediterranean-style eating, and this preparation leans into that tradition beautifully — light, plant-forward, and made with wholesome ingredients you can actually pronounce. The low-and-slow baking method is the real secret here: a long stint at 225°F draws out moisture gradually, resulting in chips that are genuinely crisp rather than soggy or chewy. Pressing the slices with paper towels before baking is a small step that makes a big difference, so don't skip it. Coconut oil coats every round evenly and helps the spices cling, giving you consistent flavor in every bite. These are fantastic on their own, alongside a dip, or crumbled over a salad for a little extra texture.
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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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