Walnut Free Zucchini Chips
Crispy, golden, and seasoned with a warm blend of garlic, turmeric, and ginger, these baked zucchini chips are the kind of snack that disappears fast. The trick is all in the prep — pressing out as much moisture as possible before they go into the oven means you get genuinely crunchy results rather than sad, soggy rounds. A low-and-slow bake in coconut oil lets the slices dry out evenly and develop those lightly curled, golden edges that make them so satisfying to eat. Store-bought veggie chips can be a minefield of shared facilities and mystery seasonings, but every single ingredient here is straightforward and easy to verify. The turmeric and ginger give these chips a subtle, earthy warmth that makes them feel a little more interesting than your average snack. They're great on their own, alongside a dip, or crumbled over a bowl of soup for a little extra crunch.
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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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