Crispy, golden, and warmly spiced, these baked zucchini chips are the kind of snack that disappears fast. Packaged chips are a minefield when you're avoiding rye, since grain-based coatings and shared production lines make even "plain" options risky — but these are made entirely from whole, simple ingredients with zero grain in sight. The trick to getting that satisfying crunch is all in the prep: salting the slices and pressing out the moisture before they ever hit the oven makes a real difference. Coconut oil, garlic powder, turmeric, and ginger give each round a subtle, savory warmth that makes them genuinely hard to stop eating. A long, low bake at 225°F does the heavy lifting, slowly drying the chips out until the edges curl and crisp up beautifully. Let them cool on the pan and they firm up even more — patience pays off here. Whether you're snacking straight from the tray or serving them alongside something dippable, these are a seriously satisfying crunch without any of the grain-based worry.
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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.
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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