I love baked zucchini chips! They are so simple to prepare, they taste light and crisp, and they make a great low carb-and all around healthy snack option! I love them, my kids love them, and that makes these a total winner in this house.
olive or coconut oil
*optional: salt or other seasonings of your choice
Using a sharp knife or mandolin, slice your zucchini into very thin rounds.
Put them in a bowl and add and toss them in a bit of olive or coconut oil to coat. Then add salt or other seasonings to your liking. Go easy on the salty stuff though. They can turn out way more salty than you'd expect.
Cover a cookie sheet with parchment paper and lay the zucchini. Bake at your ovens lowest temp until totally crispy. You'll want to turn them every 30 minutes or so. Mine always take at least 3 hours to finish, but I've seen other recipes where it says a lot less time does the trick. Well, oven's vary and so do people's patience, so if you use a higher setting to cook them quicker, just keep a close watch on them so they don't burn. And don't forget to turn them!