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Zucchini Chips with Zesty Coconut Cream

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side
Servings 2 servings


  • 2 medium zucchinis, sliced into thin slices
  • Oil spray
  • Himalayan pink salt or kosher salt
  • 1 can coconut cream
  • Juice of one lime
  • Zest of one lime


  • Preheat oven to 450 degrees F. Use the convection setting if you have it.
  • Spray two cookie sheets with your cooking oil of choice. I prefer coconut oil.
  • Arrange the zucchini slices in a single layer on the cookie sheets. Spray with oil and sprinkle lightly with salt.
  • Roast the zucchini in preheated oven for 30-40 minutes, until just starting to turn golden.
  • While the zucchini is roasting, make the sauce. Open the can of coconut cream and spoon off the thick cream. Add 1/2 tsp salt, the lime juice, and the lime zest. The sauce shouldn't be too thick: if you insert a spoon and pick it up, it should easily fall off. If it doesn't, add some of the liquid in the bottom of the can a bit at a time until correct consistency is reached.
  • Remove zucchini chips from oven. Serve with sauce on the side or drizzle over the top.
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