4 medium zucchini (long and thin), sliced very thinly
Line baking sheets with a silicone baking mat or parchment paper and spray lightly with cooking spray. Lay zucchini slices on baking sheets and spray top of slices very lightly with cooking spray; sprinkle lightly with salt. Bake at your oven’s lowest temperature (150-200 F is ideal) until completely crisp, about 2-3 hours. Let cool on baking sheet then store in a covered container at room temperature.
These chips are crispiest when eaten straight from the oven. Once they cool, and over time, they become slightly chewy again, so eat them warm!