Baked Zucchini Chips (Keto Friendly)

Preheat oven to 225ºF. Covering baking sheets with parchment paper.

Lay zucchini rounds in a single layer on baking sheets. Blot with paper towels several times to remove any excess moisture. Brush lightly with olive oil. Sprinkle lightly with sea salt, fresh ground black pepper and if desired ground cayenne pepper (see note).

Bake until golden brown and crispy, approximately 2 hours. After 1 hour, check on the chips every 10–15 minutes. Rotate the baking sheets every 30 minutes.

Note: Go light on the seasonings—the flavors will intensify quite a bit as the zucchini dehydrates.