- 1 large zucchini
- 2 tablespoons olive oil
- Kosher salt
Prep time: 10 min
Cook time: 2 hours
Serves: 50+ zucchini chips
#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.