2 large zucchini, sliced thinly with mandolin slicer or paring knife (be careful!)
3-4 tsp EVOO
Sea salt to taste
Preheat oven to 225*. Slice zucchini thin. Pat dry with paper towel. Drizzle lightly with oil, Bake on parchment lined cookie sheets for 1-2 hours depending on crispness of chips. May cook at 275* for 1 hour but continue to watch to make sure they don't burn. Sprinkle with sea salt. Enjoy!
We loved this with our Sloppy Joe Stuffed Sweet Potatoes!