Mustard Free Zucchini Chips
Crunchy, golden, and impossibly light, these oven-baked zucchini rounds are the kind of snack that disappears faster than you can make them. The low-and-slow baking method is the real secret here — a long stretch at 225°F draws out moisture gradually, giving you that satisfying chip-like crisp without any frying. Coconut oil coats every slice beautifully, while garlic powder, turmeric, and ginger add a warm, subtly exotic depth that makes plain veggie chips feel genuinely exciting. Store-bought chip seasonings are a minefield for anyone avoiding mustard, since it hides in spice blends and flavoring mixes more often than you'd expect — but every single ingredient here is straightforward and easy to verify. The paper towel press before baking is a small step that makes a huge difference, so don't skip it if you want maximum crunch. Let them cool fully on the pan and they'll firm up even more, making them perfect for snacking straight or scooping with your favorite dip.
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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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