Turkey Free Zucchini Chips
Crispy, golden, and packed with warm spice, these oven-baked zucchini rounds are the kind of snack that disappears fast. The trick is all in the prep — pressing out as much moisture as possible before baking means you actually get a satisfying crunch instead of sad, soggy slices. Coconut oil gives each chip a subtle richness, while garlic powder, turmeric, and ginger layer in a savory, slightly exotic flavor that makes plain veggie chips feel genuinely exciting. A long, low bake at 225°F does the heavy lifting, slowly drying the rounds until they curl at the edges and turn perfectly crisp. This is a completely plant-based snack with zero meat of any kind — just fresh zucchini and a handful of pantry staples. Whether you're snacking straight off the pan or serving them alongside a dip, these chips are proof that simple ingredients and a little patience go a long way.
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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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