Sesame Free Zucchini Chips
Crispy, golden, and packed with warm spice, these oven-baked zucchini rounds are the kind of snack that disappears faster than you'd expect. The trick is all in the prep — salting and pressing the slices dry before they ever hit the oven pulls out excess moisture, which is what gives you that satisfying crunch instead of a soggy chip. Coconut oil coats every round beautifully, while garlic powder, turmeric, and ginger bring a subtle, earthy depth that makes these anything but boring. Store-bought chips can be a minefield of hidden seasonings and shared production lines, so making your own means you know exactly what's in every bite. The low-and-slow bake at 225°F does all the heavy lifting — just rotate the pans halfway through and let the oven work its magic. They crisp up even more as they cool, so resist the urge to eat them straight off the pan (or don't — we won't judge). Keep a batch in an airtight container and you've got a clean, craveable snack ready whenever the mood strikes.
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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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