Paleo Zucchini Chips
Crunchy, savory, and genuinely satisfying, these baked zucchini rounds are the kind of snack that makes you forget you ever wanted a potato chip. The seasoning blend of garlic powder, turmeric, and ginger gives each thin slice a warm, aromatic kick that feels anything but boring. Coconut oil is the only fat needed here, keeping everything grain-free and in line with whole-food eating without any complicated swaps or specialty products. The real secret is drawing out as much moisture as possible before the slices ever hit the oven — that extra pressing step with paper towels is what separates genuinely crispy chips from a soggy disappointment. A long, low bake at 225°F does the rest of the work, slowly drying the rounds until they curl at the edges and turn golden. Let them cool on the pan and they'll firm up even more, so patience pays off. Whether you're meal-prepping a week of clean snacks or just need something to reach for instead of a bag from the pantry, these deliver real crunch with zero compromise.
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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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