Preheat oven to 225° F.

Line 2 baking sheets with parchment paper.

Wash and dry outer skin of the zucchini.

Using a mandolin or a knife, thinly slice the zucchini. Keep in mind that the thinner you slice them, the crispier they will be. Line the zucchini on the baking sheets, close together but not overlapping.In a small bowl add the oil and brush each slice with oil using a pastry brush.

Sprinkle with sea salt, don’t add too much because the chips will shrink when baked. You can always sprinkle on more later.

Bake 2 hours, possibly more depending on how thick you slices are. Once the chips begin to brown and are no longer soggy but are crunchy they are done.

Remove from oven and allow to cool before serving.

Store in an airtight container.