Nutmeg Free Zucchini Chips
Crispy, golden, and packed with warm spice, these oven-baked zucchini chips are the kind of snack that disappears fast. The seasoning blend of garlic powder, turmeric, and ginger gives every round a savory, slightly earthy kick without a trace of nutmeg — so anyone avoiding that particular spice can dig in completely worry-free. The real secret to getting that satisfying crunch is the moisture-drawing step with paper towels before the slices ever hit the oven, followed by a long, low bake that slowly dries them out to chip perfection. Coconut oil coats each slice beautifully and adds a subtle richness that plays off the warm spices in the best way. They crisp up even more as they cool, so patience pays off here. Store any leftovers in an airtight container, though honestly they rarely make it that far.
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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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