The first time I made them, I only used 1 zucchini; after they were cooked, I had a very small amount of zucchini chips. So, use at least 2 zucchini for yourself, and if you're planning on sharing, then add on some more!
2 medium zucchini sliced thinly (thinner slices = crispier chips)
1.5 tbsp olive oil
1/2 tsp sea salt – not too much or your chips will be really salty!
1 pinch black pepper
1 pinch cayenne pepper or paprika
Preheat your oven to 225F. Lay the zucchini slices out on paper towel to dry out for 10 minutes. Then, flip all your slices over, sprinkle the salt on the slices and let sit for another 10 minutes. Once the time is up, blot any excess moisture with dry paper towel.
Lay out your slices evenly on a baking sheet lined with parchment paper, sprinkle the black pepper and cayenne on top, and brush the slices with the olive oil. Bake for ~2 hours until they're crispy (or earlier if you simply can't wait).
