Zucchini Chips (Easy)

Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!

Servings: approx. 50 chips

Ingredients
1 large zucchini
2 Tabsp olive oil
Sea salt

Instructions
Preheat oven to 100 degrees Celsius. Line two large baking sheets with silicon baking mats or baking paper.
Slice your zucchini on a mandolin or about 2mm thick.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
Put the zucchini slices in a bowl and pour your olive oil in and toss the olive oil on each zucchini slice. [Gently]
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.