Curry Zucchini Chips

Curry Zucchini Chips

Healthy chips! If you love crispy, savoury snacks, then you need to try out this recipe. These chips are completely guilt-free, and they are so satisfying. The preparation is minimal, but it does take a while to bake these chips. That is why I encourage you to make a large batch that you can enjoy for several days. Curry is my seasoning of choice here, but you can always play around with your favourite flavours (it would be delicious with oregano, basil and other Italian spices). Using a mandolin is highly recommended- I would not have been able to slice my chips as thin as I did without it. Enjoy and have fun with this tasty snack! 


Curry Zucchini Chips 


  • 1 medium zucchini 
  • 1/2 tablespoon avocado oil 
  • 1/2 teaspoon curry powder 
  • 1/2 teaspoon garlic powder 
  • pinch of salt and black pepper 



  1. Preheat oven to 220 degrees Fahrenheit  
  2. Slice the zucchini using a mandolin (I used the thinnest setting on mine). You can also use a sharp knife and slice as thin as you can  
  3. Remove the excess water from the zucchini slices: place the slices side by side on a sheet of paper towel and place another sheet on top. Press down with your hands or a baking tray to remove some of the liquid 
  4. Gather all the zucchini slices and place them in a mixing bowl. Add avocado oil and spices. Mix gently with hands until each slice is well coated 
  5. Line several baking trays with parchment paper. Assemble zucchinis side by side on the trays, ensuring they do not overlap. Bake for 75 minutes. Remove the tray from the oven and collect the zucchini slices that are crisp and golden. Return the remaining slices into the oven and bake for an additional 15-30 minutes  

Notes: Gluten-free, dairy-free, vegan 


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