Crispy and seasoned to perfection, zucchini chips make the perfect low carb alternative to potato chips!
seasonings of your choice (like Old Bay and a sprinkle of coarse salt)
Heat oven to 235. Slice zucchini. Lay on paper towels (lay without them over-lapping). Place paper towels on top. Place baking sheets on top to press down on the chips and soak up moisture.
Line baking sheets with parchment. Brush olive oil on parchment, then line with zucchini chips. Brush a little more olive oil on top of zucchini and season with your choice of seasonings. Be careful not to over-season. Bake for 1 1/2 - 2 hours or until they crisp up.
Get them really dry with paper towels before they go in the oven. The oven will act like a dehydrator since it is going to be set at the really low temperature of 235.