Vegetarian Zucchini Chips
Thin-sliced zucchini rounds get a slow bake in a low oven until they're golden at the edges, gently curled, and satisfyingly crisp — the kind of snack that disappears faster than you'd expect. The trick is drawing out as much moisture as possible before they ever hit the pan, because drier slices mean crunchier chips, and that extra few minutes with the paper towels is absolutely worth it. Coconut oil coats every round in a light, neutral richness, while garlic powder, turmeric, and ginger give the whole batch a warm, subtly spiced flavor that makes plain potato chips feel boring by comparison. Everything here is straightforwardly plant-based — just fresh zucchini, a handful of pantry spices, and coconut oil — so there's no label-reading required and no hidden ingredients to second-guess. They crisp up even more as they cool, so resist the urge to snack straight off the pan and give them that full ten minutes. Serve them as an afternoon snack, a light side, or honestly just eat them straight from the container — no judgment.
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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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