Paraben Free Zucchini Chips
Crunchy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini rounds are the kind of snack that disappears fast. The whole process comes down to a handful of clean, straightforward ingredients — fresh zucchini, coconut oil, sea salt, and a few spices — so you know exactly what you're eating with every bite. That matters a lot when you're trying to avoid synthetic preservatives and chemical additives that sneak into so many packaged snacks under names most people can't pronounce. The low-and-slow baking method at 225°F does the heavy lifting here, gently drawing out moisture and coaxing each slice into a genuinely crispy chip without any artificial help. Pressing the zucchini dry with paper towels before baking is the real secret — the less moisture going in, the better the crunch coming out. Let them cool on the pan for a few minutes after baking and they'll firm up even more. 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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