Oats Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these baked zucchini rounds are the kind of snack that disappears fast. The whole recipe is built on fresh vegetables and pantry spices, so there's nothing to second-guess when it comes to hidden grain-based ingredients or cross-contamination concerns that can sneak into packaged chip alternatives. The real secret to getting that satisfying crunch is drawing out as much moisture as possible before the slices ever hit the oven — a quick press between paper towels makes all the difference. Coconut oil coats every round beautifully and helps the edges turn lightly golden during the long, low bake. Patience pays off here: a slow oven and a final rest on the pan let the chips firm up into something genuinely crisp rather than chewy or soggy. They're great straight off the tray or tucked into an airtight container for later snacking.
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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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