Step 1

Slice zucchini into thin rounds with a mandolin slicer.

Step 2

Place zucchini slices between paper towels to remove excess moisture. Allow to sit in the refrigerator for at least 2 hours. The drier the better.

Step 3

Combine the zucchini slices, oil, and salt in a large bowl. Toss to coat.

Step 4

Lay zucchini slices on a parchment paper or silicone baking mat lined rack on top of a baking pan. (I find raising the slices off the bottom of the pan helps to crisp them up faster with the air underneath)

Step 5

Bake at 225°F for 2-3 hours or until zucchini slices have reached desired crispness.