Rice Free Zucchini Chips
Crunchy, savory, and impossibly light, these oven-baked zucchini rounds hit that snack craving without a grain of rice or rice-based starch in sight. The real secret is patience — slicing thin, pressing out the moisture, and letting a low, slow oven do the heavy lifting so every chip comes out dry and satisfyingly crisp. Coconut oil gives them a subtle richness, while garlic powder, turmeric, and ginger layer in a warm, aromatic kick that makes plain chips feel like a distant memory. The blotting step before baking is genuinely worth the extra few minutes; the drier the zucchini going in, the better the crunch coming out. Store-bought snacks can be a minefield of hidden rice flour coatings and rice-based fillers, so making your own means you know exactly what's in the bag. Let them cool fully on the pan before you dig in — they keep crisping as they rest, and that final texture is absolutely worth the wait.
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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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