Pescatarian Zucchini Chips
Crispy, 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 low-and-slow baking method is the real secret here — a long stint at 225°F gently draws out moisture and transforms humble summer squash into satisfyingly crunchy chips without a drop of oil from a deep fryer. Pressing the slices between paper towels before they ever hit the oven is a small step that makes a big difference, so don't skip it. Coconut oil gives each round a subtle richness while helping the spices cling evenly to every slice. These fit naturally into a pescatarian lifestyle since the whole recipe is built on vegetables and pantry staples — no meat, no fish, no fuss. They're great straight off the pan, but they also hold up well in an airtight container if you can manage not to eat them all at once.
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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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