Nightshade Free Zucchini Chips
Crunchy, savory, and genuinely satisfying, these thin-sliced baked zucchini rounds hit that snack craving without a single ingredient that falls into the nightshade family. That matters more than it sounds — so many chip-style snacks lean on paprika, cayenne, or tomato-based seasonings that are completely off the table, but this recipe skips all of that without sacrificing any flavor. Instead, the seasoning blend of garlic powder, turmeric, and ginger brings warmth and depth in a way that feels bold and intentional rather than like a compromise. Coconut oil helps each slice crisp up beautifully in the oven, and the low-and-slow baking method does the real work of driving out moisture so you get that satisfying crunch. The paper towel press before baking is a small step that makes a big difference — the drier the zucchini going in, the crispier the chip coming out. Let them cool fully on the pan and they firm up even more, making them perfect for dipping or eating straight off the tray.
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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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