Prep Time: 5 minutes | Cook Time: 2 hours
- 3 medium zucchinis (About 4 cups sliced)
- 2 tbsp olive oil
- 2 tsp balsamic vinegar (Can also use white balsamic vinegar)
- 2 tsp coarse sea salt
Preheat oven to 235 degrees.
Slice zucchini thinly using mandolin slicer, being careful not to nick your fingertips!
Lay zucchini in a single layer on a paper towel-covered baking sheet. Cover with paper towels and set a baking sheet that fits inside the first sheet on the zucchini slices. Press down to remove moisture. If you want to be double sure, place two cookbooks on the top baking sheet and let sit for 20 minutes.
Remove paper towels and layer parchment paper on baking sheet. Brush with olive oil.
Lay zucchini in single layer on parchment paper. Lightly brush with remaining olive oil and vinegar. Sprinkle salt liberally over slices to taste.
Bake for 1.5 to 2 hours, or until the chips have reached desired crispness.