Zucchinis (1 zucchini makes about a medium sized bowl and was the perfect snack size for 1 person/me!)
Olive Oil (or if you are strict paleo, melt down coconut oil and use that instead)
Salt, as desired
Paprika, as desired
Preheat oven to 250°F.
Slice zucchinis very thinly, about as thin as you can cut it with a knife (don’t use a mandolin slicer).
Throw the zucchinis in a mixing bowl and sprinkle oil, salt, and paprika in it. Mix it all together gently. Two things to take note here: 1) Make sure you don’t put too much olive oil so that is is soggy. If this happens, your zucchini chips will come out too soggy. 2) Make sure you don’t put too much salt on there because the zucchini will shrink a considerable amount once it is baked.
Line a baking sheet with either aluminum foil or parchment paper (I tried both, and I the parchment paper one worked slightly better for me because it seemed to have sucked out extra oil.)
Place zucchinis on baking sheet without touching each other like so:
Bake for 30 minutes.
Take out zucchini chips and check on them. I flipped them over to make sure they were evenly cooked.
Bake for another 30 minutes or until crispy (could take up to 45 mins or more depending on how thin zucchinis were sliced and different ovens), but keep an eye on them because if they cook too long, they get over cooked.
When crispy, take them out and let them air and cool down for a couple of minutes before you eat them! Be sure to eat them within an hour or two because they will start losing their crispiness!