Zucchini Chips

• 1 large zucchini


• 2 tablespoons olive oil


• Kosher salt

Prep time: 10 min

Cook time: 2 hours

Serves: 50+ zucchini chips

Directions:

#1) Preheat oven 225 degrees / line 2 large cookie sheets with parchment paper (or the like)

#2) Slice your zucchini on a Mandolin (I used the #2 setting on mine)

#3) Place zucchini slices on a paper towel and cover with another layer of paper towels. Press out some of the moisture for quicker cooking.

#4) Line up the slices on your cookie sheets, side by side. Be careful to not overlap.

#5) Brush on your olive oil across the zucchini slices.

#6) Sprinkle Kosher salt over the slices. NOTE: Do not over season; you can always add more salt later.

#7) Bake for 2 hours or until brown and crispy.

#8) Let cool before removing or serving.

#9) Store in airtight container – but no more than for 3 days.

Sources:

http://www.allcreated.com/zucchini-chips-easy-recipe/