Vegetable Chips

Makes:  2 cups cooked chips


  • 6 cups of vegetables, i.e. approximately 4 - 6 medium zucchini, or use a mixture of zucchini, yellow summer squash, kohlrabi, or turnip, sliced crosswise into 1/8" slices.  It is preferable to use a mandolin for evenly sliced vegetables.
  • unrefined coconut oil
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper


1.   Preheat oven to 225°F (107°C).

2.   Grease 2 large 12" x 18" baking sheets with coconut oil.

3.   Place vegetables in a single layer on each baking sheet.

4.   Put all spices in a small jar with a lid, and shake them until they are well-mixed.

5.   Coat vegetables with a light brushing of coconut oil.

6.   Sprinkle seasonings lightly over the vegetables.

7.   Roast for 1 hour and then turn the trays around.

8.   Roast until the vegetables are crisp and dry, 1 to 1 1/2 hours longer.


  • To ensure the chips stay crisp, store them in an airtight container for up to 3 days in a dry cupboard.
  • To re-crisp cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250°F (121°C)