Yeast Free Zucchini Chips
Crunchy, golden, and warmly spiced, these oven-baked zucchini rounds are the kind of snack that disappears fast. Coconut oil gives each thin slice a satisfying crispness, while garlic powder, turmeric, and ginger add a subtle, earthy heat that makes them genuinely hard to stop eating. The real trick is drawing out as much moisture as possible before they go into the oven — pressing the salted slices between paper towels is a small step that makes a huge difference in the final texture. A long, low bake at 225°F does the rest of the work, slowly drying the chips until the edges curl and turn lightly golden. Store-bought chips and crackers are notoriously tricky territory when you're avoiding yeast, with fermented ingredients and additives hiding in unexpected places. Here, every ingredient is straightforward and easy to verify, so you can snack with total confidence. They crisp up even more as they cool, and they store beautifully in an airtight container if you somehow manage not to finish them all at once.
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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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