Peanut Free Zucchini Chips
Crispy, golden, and lightly spiced, these baked zucchini rounds are the kind of snack that disappears fast. The trick is all in the prep — blotting out as much moisture as possible before they go into the oven means you get that satisfying crunch instead of a soggy disappointment. Coconut oil coats every slice beautifully, while garlic powder, turmeric, and ginger give them a warm, savory depth that makes plain potato chips feel boring by comparison. A low-and-slow bake does the heavy lifting, slowly drying the rounds into delicate, curled chips without any frying required. Store-bought snack bags can be a minefield of shared facilities and hidden allergens, so making your own batch at home with just a handful of clean ingredients is genuinely liberating. Let them cool fully on the pan and they'll crisp up even more — if you can wait that long.
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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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