Pecan Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these baked zucchini chips are the kind of snack that disappears fast. The technique here is all about patience and moisture control — salting the slices and pressing them dry before baking is what separates genuinely crunchy chips from sad, soggy rounds. Coconut oil coats every slice beautifully and helps them turn that perfect shade of golden at the edges during the long, low bake. Store-bought veggie chips can be a minefield of shared facilities and mystery seasonings, but this recipe keeps things clean and completely in your control. The turmeric and ginger give each chip a subtle, almost exotic warmth that makes them way more interesting than plain salted snacks. Let them cool fully on the pan and they'll crisp up even more — then try not to eat the whole batch before they make it to a bowl.
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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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