Baked Zucchini Chips

These chips took a lot of time and effort for so little reward. Although, now I can say that I ate two zucchinis in five minutes. I'll need a lot more trays, oven racks, or a food dehydrator to do this recipe again. My all-time favorite way to eat zucchini is breaded and deep fried. 

Zucchini chips: slice, place, bake!

Preheat oven to 225 degrees F.

Ingredients

organic zucchinis, as many as will fit in the palm of your hand
a pinch of salt, less than 1/4 tsp
1 tbsp olive oil

Directions

Use the cutting blade disc with the food processor, this is faster and easier than using a mandoline slicer. The only advantage the mandoline has over the food processor is the width size of the vegetable.

On a parchment paper-lined baking tray, place zucchini rounds side by side until the tray is full. Repeat with other trays. Use a pastry brush to brush each round with a little bit of olive oil. Sprinkle salt on top, if you want. You can always add more salt after these finish baking.

If your oven heats evenly, you shouldn't need to rotate the trays.

Bake for two hours, or until everything looks dry and lightly browned. Use a spatula to remove the chips from the trays to a plate or airtight container, should the chips actually last that long.