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By Miss Marzipan

No dehydrator? No problem! These chips can be made in the oven and are a light and super-tasty snack, perfect for anytime of the day.


  Serves 2  ::   Prep time 10 minutes  ::   Bake time approx. 1.5 hours


1 zucchini at room temperature

1 tablespoon coconut oil, melted

1 tablespoon tamari

2 tablespoons white sesame seeds

2 tablespoons black sesame seeds

1 teaspoon nori flakes


1. Preheat your oven to 90°C (fan) and line two baking trays with baking paper.

2. Using a mandoline, slice zucchini thinly.

3. In a small bowl combine sesame seeds and nori flakes.

4. Place slices zucchini in a large bowl pour over oil and tamari, tossing zucchini slices gently to ensure they are evenly coated.

5. Arrange zucchini slices on trays making sure they do not overlap. Sprinkle a little of the sesame seed mix over each slice.

6. Bake at 90°C (fan) for 1 hour. Remove trays from oven and very carefully flip each zucchini chip. Place rotated trays back in oven for around 20-40 minutes (as all ovens are different, do check the progress of your chips).

7. Remove trays from oven.


*These chips are best eaten freshly made, but can be stored in an airtight container for up to 3 days.

M xx

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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