Shellfish Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these oven-baked zucchini chips are the kind of snack that disappears fast. The low-and-slow baking method does all the heavy lifting, coaxing thin rounds of zucchini into satisfyingly crunchy bites without a drop of oil from the fryer. Coconut oil keeps things light and clean-tasting, and the spice combo gives every chip a subtle, aromatic kick that makes plain potato chips feel pretty boring by comparison. The trick to getting that real chip-level crispness is the paper towel press before baking — pulling out as much moisture as possible upfront means the oven can do its job properly. These are completely free of shellfish and any of the hidden seafood-derived additives that can sneak into packaged snack foods, so you know exactly what you're eating. Let them cool on the pan for a few minutes after baking and watch them firm up even more before you dig in.
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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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