1. Slice the zucchini in a mandoline- about 1/8″ thick.

2. Lay chips out on a paper towel, let sit 20 minutes.

3. Pat dry any excess moisture.

4. In a large bowl, lightly toss with 1 teaspoon coconut oil, Himalayan sea salt and pepper.

5. Prep a baking sheet with 1 teaspoon coconut oil.

6. Bake at 230 for 2 1/2 hours, or until crisp.