- 2 zucchini, well washed
- 2 tsp olive or coconut oil, divided
- salt and pepper, to taste
- Slice the zucchini in a mandoline- about 1/8″ thick.
- Lay chips out on a paper towel, let sit 20 minutes.
- Pat dry any excess moisture.
- In a large bowl, lightly toss with 1 tsp oil, Pink Himalayan salt and pepper.
- Prep a baking sheet with 1 tsp oil or spray.
- Bake at 250 for 2 1/2 hours, or until crisp