Xanthan Gum Free 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 low-and-slow baking method does all the heavy lifting, coaxing out a satisfying crunch without any binders or additives — just real ingredients you can actually pronounce. That's great news if you're navigating a sensitivity to common thickeners and stabilizers, since store-bought veggie chips often sneak them in where you'd least expect. The trick to getting that perfect crisp is the paper towel press before baking — pulling out as much surface moisture as possible from the zucchini makes a noticeable difference in the final texture. Coconut oil coats every slice beautifully and adds a subtle richness that plays nicely with the earthy spice blend. Let them cool on the pan for a few minutes after baking and watch them firm up right before your eyes. Whether you're serving them as a party snack or just raiding the kitchen on a Tuesday, these chips are proof that simple ingredients and a little patience go a long way.
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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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