1 large zucchini
Coconut oil or ghee
1. Preheat an oven to 425 F. Line a baking sheet with tinfoil and grease with coconut oil. Slice zucchini thinly and place them on a paper towel and cover with another paper towel and press lightly. This absorbs water so they will cook faster. Now place them on the prepared baking sheet and don't over lap them. Melt some coconut oil and with a pastry brush, brush each slice with oil and sprinkle with salt. Remember that they will shrink so don't over do the salt! It's better to under salt than over salt. Bake them for 30 minutes, or until they are golden brown and not mushy and they're crisp. Keep in an airtight container for no longer than 3 days, if they last that long... I had mine eaten in 5 minutes after they came out of the oven!