Pistachio Free Zucchini Chips
Thin, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these baked zucchini rounds deliver a satisfying crunch that makes it genuinely hard to stop at just one. The low-and-slow oven method is the real secret here — a long bake at 225°F draws out moisture gradually, giving you chips that are dry and crisp all the way through rather than soft or chewy in the middle. Pressing the slices between paper towels before they go into the oven takes that crispness even further, so the effort is absolutely worth it. Coconut oil coats every round with a subtle richness that plays beautifully against the earthy spices, and the result tastes far more indulgent than the ingredient list suggests. For anyone navigating tree nut concerns, snack time can feel like a minefield — store-bought chips and flavored crisps often share production lines with a long list of nuts. This recipe keeps things clean and completely in your control, with nothing in the bowl that doesn't belong there. Let them cool on the pan and they'll crisp up even more, ready to eat straight or packed into an airtight container for later.
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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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