I think I like these better than Kale Chips as Kale smells stinky. BUT, these zucchini chips shrink up a lot. They are a tasty chip though so make a bunch.
1/2 tsp seasoning salt
1 tsp extra virgin olive oil (butter flavor is best!)
Preheat oven to 225*. Slice the zucchini really thin. Pat dry with paper towels. Toss in a bowl with the salt and extra virgin olive oil. Spread in single layer on cookie sheet covered with parchment paper. Bake one hour, then turn them over and bake another hour or until browned and crispy. You see in my picture some are not browned. They were sliced a little thicker than the others so I removed the browned ones (Ok, I ate them) and baked the less done chips longer. Delicious!