MSG Free Zucchini Chips
Thin, golden, and impossibly crunchy, these baked zucchini chips are the kind of snack that disappears fast. Store-bought chips are a minefield when you're avoiding flavor enhancers and hidden additives, but this recipe keeps things refreshingly clean — just real vegetables, coconut oil, and a handful of whole spices. The combination of garlic powder, turmeric, and ginger gives every round a warm, savory depth that makes them taste far more complex than the short ingredient list suggests. The low-and-slow oven method is the real secret here: baking at 225°F draws out moisture gradually, leaving you with chips that are genuinely crisp rather than soggy or chewy. Pressing the zucchini slices between paper towels before seasoning is a small step that makes a big difference in the final texture. Let them cool fully on the pan and they'll firm up even more — if you can wait that long.
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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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