4 medium zucchinis, sliced 1/4" thick
2 Tbs. Paprika
1 tsp. salt
Pepper to taste
Olive Oil - I used a Misto sprayer
Preheat oven to 225 degrees.
Line baking sheets with parchment paper.
Once zucchini is sliced lay slices atop paper towels. Place paper towel on top of slices and gently press to remove excess water. It won't be a lot.
Place slices onto a baking sheet lined with parchment paper.
Spray the chips with olive oil.
Sprinkle with paprika, salt and pepper.
Bake in the oven for 1-2 hours - cooking time will depend on how thick your chips are. The thinner the chip the shorter the cooking time.
Allow chips a few moments to cool and enjoy.
If you don't have parchment paper, use nonstick foil or spray foil (or pan) with olive oil before placing the chips to avoid sticking.
Spice it up by adding chili flakes, old bay seasoning, or your favorite spice.
Combine green and yellow zucchini for colorful chips.