Preheat the oven to 115C/225F. Line a large baking sheet with parchment paper.
Slice the zucchini into very thin slices. Using a paper towel or dish towel, pat the zucchini dry, to ensure all moisture is removed.
Transfer the zucchini into a large mixing bowl. Add the olive oil and salt and mix well, until the zucchini is lightly oiled.
Place the zucchini on the lined sheet in a single layer. Bake for 90 minutes, or until crispy and golden brown. Remove from the oven and allow to cool completely.
Air fryer instructions
Place the oiled and seasoned zucchini in a single layer in the air fryer pan. Cook at 200C/400F for 12 minutes, flipping halfway through. Let the chips cooled completely.
Notes
* Adding extra salt will soften the chips and draw out extra liquid. Add more salt once they are cooked and cooled.TO STORE: Leftover chips can be stored in a sealable container at room temperature, for up to 3 days. If you'd like them to keep for longer, refrigerate them for up to 1 week. TO FREEZE: Place chips in a ziplock bag and store them in the freezer for up to 6 months.TO REHEAT: Either reheat in an air fryer or a preheated oven.