Whole 30 Zucchini Chips
Crunchy, savory, and genuinely satisfying, these baked zucchini rounds hit that snack craving without derailing your reset. Coconut oil stands in beautifully for any off-plan fats, and the seasoning blend of garlic powder, turmeric, and ginger gives each chip a warm, aromatic depth that makes them feel far more indulgent than they are. The real secret is patience — a low-and-slow oven combined with a thorough moisture-pressing step is what separates a truly crisp chip from a sad, soggy slice. Laying the rounds on wire racks allows air to circulate all the way around, so you get even drying without having to flip each piece individually. They firm up even more as they cool, so resist the urge to pull them early. Store-bought veggie chips are almost always a minefield of seed oils, added sugars, and mystery seasonings, but every single ingredient here is clean and compliant. Whether you're deep in a Whole30 or just looking for a smarter snack, these are the kind of thing you'll keep making long after the program ends.
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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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