These zucchini chips are baked in the oven and make a delicious salty snack that’s healthier than potato chips.
Preheat the oven to 225F and line a baking sheet with parchment paper and set aside.
Using a mandoline or a knife, thinly slice the zucchini. The thinner the slices, the better they’ll crisp up in the oven.
Lay the slices evenly onto sheets of paper towels, then sprinkle the tops with salt. Use no more than ¼ teaspoon total for all the slices.
Allow the slices to sit for about 10 minutes. This will help draw out the liquid.
After 10 minutes, blot the slices dry with additional paper towels to remove the excess moisture.
Lay the slices evenly on the baking sheet (you may need to use more than one pan, depending on how large your zucchini is).
Brush the olive oil evenly over the tops of the slices, then sprinkle with your seasonings of choice. Be careful not to use too much because you already salted the slices, and they will shrink when baking.
Bake for about 2 hours, or until they’ve reached your desired crispiness.
Remove from the oven and allow to cool prior to serving.