Pork Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini chips are the kind of snack that disappears fast. The trick is all in the prep — pressing out as much moisture as possible before baking means you get genuinely crunchy chips rather than sad, soggy rounds. Coconut oil coats every slice beautifully and helps them turn that perfect shade of golden at the edges after a low-and-slow bake. Every single ingredient here is straightforward and naturally free from pork and pork-derived additives, so there's no label-scanning required. Store-bought chips can be a minefield of ambiguous flavorings and processing aids, but making your own puts you fully in control. They're great on their own, but the earthy warmth of the turmeric and ginger also makes them a surprisingly sophisticated pairing with dips or alongside a light lunch.
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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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