Vegan 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 is built on simple, whole-food ingredients — fresh zucchini, melted coconut oil, and a handful of spices — so there's nothing hidden and nothing to second-guess. The real secret to getting that satisfying crunch is drawing out as much moisture as possible before the slices ever hit the oven, and the low-and-slow bake does the rest. Store-bought chips often sneak in dairy, honey, or other animal-derived additives, but every ingredient here is completely plant-based. The turmeric and ginger give these a subtle, earthy warmth that makes them feel a little more interesting than your average veggie chip. Let them cool fully on the pan and they'll crisp up beautifully — then try not to eat them all in one sitting.
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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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