Low-and-slow is the secret to addictingly crispy, perfectly baked zucchini chips.
1large zucchinisliced into rounds about 1/8" to 1/16" thick, either with a sharp knife or a mandolin
1-2tablespoonsextra virgin olive oil
1/2teaspoonsaltrecommended: kosher salt or coarsely ground sea salt
1/2teaspoonfreshly ground black pepper
Preheat oven to 200 degrees Fahrenheit. Use convection bake setting if your oven allows.
Place sliced zucchini on paper towels and let sit for 10 minutes. Blot the tops of the zucchini with another paper towel to absorb as much moisture as possible.
Line two baking sheets with parchment paper and place the zucchini on the pans in a single layer, making sure not to overlap.
Pour olive oil into a small bowl and lightly brush onto the zucchini.
Season with the salt and pepper.
Place in oven and bake for about 2 hours, flipping zucchini after about an hour, until zucchini is crispy and starting to brown. Start checking them at about 1-1/2 hours in as ovens can vary. Any pieces that are crispy and starting to brown should be removed.