Zucchini Chips

By SpartyGreenMom

Ingredients

• 1 zucchini sliced thin
• 2 T coconut oil
• 1 tsp sea salt

Details

Servings 30
Preparation time 5mins
Cooking time 125mins
Adapted from mywholefoodlife.com

Preparation

Step 1

Preheat oven to 215.
Remove the ends of the zucchini and slice thin. Mine were about 1/4 inch thick.
Lay the slices on a greased or lined baking sheet.
Brush the slices with oil and sprinkle with salt.
Bake for 2 hours in the oven, stopping to flip them halfway through.
If you are using a dehydrator, set the temp at 135 and bake for 4 hours.
These shrink down quite a bit, so don't be afraid to load up the trays. If you have any left over, store them in an airtight container. To keep them from getting moist, scatter some rice at the bottom of the container. The rice will help absorb excess moisture.