Seed Oil Free Zucchini Chips
Crunchy, savory, and genuinely satisfying, these thin-sliced zucchini chips are the kind of snack that disappears fast. Most store-bought chips — even the ones marketed as "healthy" — are fried in refined vegetable or canola oil, which is exactly what this recipe sidesteps entirely. Coconut oil does the coating work here, giving each round a clean, neutral richness that lets the garlic, turmeric, and ginger actually shine. The low-and-slow oven method is the real secret: baking at 225°F for an hour and a half draws out moisture gradually, producing that satisfying crunch without any deep-frying or industrial oils involved. Pressing the zucchini slices between paper towels before seasoning is a small step that makes a big difference — less moisture means crispier chips, full stop. Let them cool on the pan and they'll firm up even more, so resist the urge to grab one straight out of the oven (or don't — we won't judge). These are equally great as an afternoon snack, a party appetizer, or a side that makes people ask what you did differently.
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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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