Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours
2 large organic zucchini
2 tbsp. olive oil (I only used 2 tsp)
Preheat oven to 225 degrees. Line two large baking sheets with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
Let cool before removing and serving. (Mine were done in about one hour just keep an eye on them so they don’t burn)
Keep in an airtight container for no more than 3 days.
I laughed when these were done because they really, really shrink but they are so yummy!!!!! Enjoy!