Nitrate & Nitrite Free Zucchini Chips
Crunchy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini chips are the kind of snack that disappears fast. Store-bought chips and packaged snacks are a minefield when you're avoiding curing agents and preservatives, but every single ingredient here is clean and straightforward — nothing hidden, nothing processed. The trick to getting that satisfying crunch is patience: salting and pressing the zucchini slices before baking pulls out excess moisture, and the long, low oven time does the rest. Coconut oil helps each round crisp up beautifully while adding a subtle richness that plays perfectly against the earthy spices. Letting them cool on the pan for a few minutes after baking is the final step that takes them from good to genuinely addictive. They're light enough to snack on by the handful but bold enough in flavor to hold their own alongside a dip or a sandwich.
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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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