Wheat Free Zucchini Chips
Crunchy, savory, and genuinely satisfying, these oven-baked zucchini rounds deliver everything you want from a chip without a single grain of wheat in sight. Store-bought snacks can be a minefield of hidden flour-based coatings and shared production lines, so making your own is both the safer and more delicious choice. The secret to getting that real chip-like crispness is drawing out as much moisture as possible before the slices ever hit the oven — a quick salt-and-press with paper towels makes all the difference. Coconut oil gives each round a subtle richness, while garlic powder, turmeric, and ginger layer in a warm, aromatic flavor that keeps you reaching back into the bowl. A long, low bake at 225°F does the heavy lifting, slowly drying the slices until they curl at the edges and turn golden. Let them cool on the pan and they'll crisp up even further, which feels like a small miracle every single time.
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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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