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Rosemary Pepper Zucchini Chips

Active Time: 10 minutes / Cook Time: 60-90 minutes

Makes 4 servings

Rosemary Pepper Zucchini Chips.JPG


  • 3 zucchini
  • 1/2- 1 tablespoon coconut oil, melted
  • 1/2- 1 teaspoon fine sea salt, to taste
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon fresh black pepper


  1. Preheat oven to 350 degrees F.
  2. Slice zucchinis very thin, as thin as you can using a knife.
  3. Place zucchini in a mixing bowl and drizzle with oil (start with ½ tablespoon, you want to lightly coat each slice, but not over do it)
  4. Sprinkle with salt, rosemary, and pepper (again, use enough to lightly coat each slice without over doing it).
  5. Line a baking sheet with parchment paper. Place zucchini on baking sheet in a single layer.
  6. Bake for 30 minutes.
  7. Take out zucchini, flip them, and bake for another 30 minutes, or until crisp (this could take 45 minutes or longer, depending on how thin the zucchini was sliced).
  8. Once crispy, but not burnt, remove from oven and allow to cool to room temperature.
  9. Store half in a secure airtight container at room temperature to enjoy tomorrow.