EASY OVEN-BAKED ZUCCHINI CHIPS

EASY OVEN-BAKED ZUCCHINI CHIPS
 (Serving Size:      Approximately 50 chips)
Total Time:    2 hours 10 minutes
Prep Time:    10 minutes
Cooking Time:    2 hours

Ingredients:
1 Large zucchini
2 Tbsp olive oil
Kosher salt

Instructions
•    Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17” 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 towel 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.
•    Keep in an airtight container for no more than 3 days.