Step 1

Line a baking sheet with parchment paper, and set aside.

Step 2

Using either a mandoline or a knife, thinly slice the zucchini. The thinner the slices, the better they’ll crisp up in the oven.

Step 3

Lay the slices out evenly on sheets of paper towels, then sprinkle the tops of each lightly with salt. Use no more than 1/4 teaspoon total for all the slices.

Step 4

Allow the slices to sit for about 10 minutes. This will help draw out the liquid so they’ll cook faster and help with their crispiness.

Step 5

After the 10 minutes, preheat the oven to 225F, and blot the slices dry with additional paper towels to remove the excess moisture.

Step 6

Lay out the slices evenly on the baking sheet (you may need to use more than one pan, depending on how large your zucchini is).

Step 7

Brush the olive oil evenly over the tops of the slices, then sprinkle with your seasonings of choice. Be careful not to use too much because you already salted the slices, and they will shrink when baking.

Step 8

Bake for about 2 hours, or until they’ve reached your desired crispiness.

Step 9

Remove from the oven, let them cool, then serve.