Seeds Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini rounds are the kind of snack that disappears fast. The whole recipe leans on a short list of clean, straightforward ingredients — and not a single seed in sight, which makes it a genuinely easy win when you're navigating that restriction. Coconut oil does the heavy lifting here, coating each thin slice and helping it bake up beautifully without any seed-derived oils that can sneak into so many snack recipes. The real trick is pulling as much moisture out of the zucchini as possible before they ever hit the oven, so don't skip the paper towel press — it's what stands between you and a soggy chip. A long, low bake at 225°F lets the slices dry out slowly and develop those lightly curled, golden edges that make them genuinely satisfying to crunch into. They keep well in an airtight container, so you can make a batch ahead and have a safe, flavorful snack ready whenever the craving hits.
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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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