These turned out to be just perfect!  And when you can get away with serving your kids “chips” for dinner, it’s a win-win!  Keep an eye on these while you’re cooking, if they’re cut too thin they can crisp up quickly.  I tried turning the temp up a bit to cook them quicker and they did ok, but cooking low and slow is ideal. Zucchini Chips Ingredients:  2 large zucchini, sliced thinly with mandolin slicer or paring knife (be careful!) 3-4 tsp EVOO Sea salt to taste Instructions:  Preheat oven to 225*.  Slice zucchini thin.  Pat dry with paper towel.  Drizzle lightly with oil,  Bake on parchment lined cookie sheets…