Soy 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. Store-bought chips can be a minefield of hidden additives and shared-facility warnings, but this recipe keeps things clean and completely transparent — every ingredient is right there in front of you. The trick to getting that satisfying crunch is all in the prep: pressing the moisture out of the zucchini slices before baking makes a real difference, and the low, slow oven does the rest. Coconut oil coats each round beautifully and adds a subtle richness without any of the soy-derived oils that sneak into so many packaged snacks. The turmeric gives them a gorgeous color and a hint of earthiness that pairs surprisingly well with the garlic and ginger. Let them cool on the pan and watch them crisp up even further before you dive in — if you can wait that long.
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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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