Baked Zucchini Chips

I'm not exactly sure why, but lately I have become obsessed with all things chips. Especially Pita chips, Apple chips, & Zucchini chips. I believe that my thinking behind it is if I can get my family (and myself) to eat healthier simply by changing the appearance and taste of a healthy food, then why not?
Healthy foods taking the appearance of a potato chip = awesomeness!
My first experiment in this department was to try these Baked Zucchini chips. Now, this is a vegetable that I have never incorporated into my cooking. Honestly, I have never even tried a Zucchini. Sad, I know, but it wasn't until recently that I decided to venture out into the great wide world of healthy foods. As I get older my palate is becoming more curious about those foods that I have never tried before. It's really quite exciting to me. Without the creativity though, my family just isn't willing to jump on board.
What'cha need:
1 Zucchini
seasoning of your choice (I used Sea Salt)
a cookie sheet
canola spray


What'cha do:
1. Preheat oven to 225 degrees.

2. After rinsing the Zucchini, carefully slice it into thin slices.

3. Take your cookie sheet & cover it with parchment paper or aluminum foil. Spray a thin layer of Canola Spray over the foil.

4. Spread Zucchini pieces out onto cookie sheet. Season the slices but be sure not to over-season (They will shrink a bit). Spray a bit of Canola Spray over them.

5. Please cookie sheet into preheated oven for around 45 minutes.

6. After 45 minutes, check your Zucchini slices. Rotate the cookie sheet & bake for another 30-50 minutes.

7. Remove from oven when slices are browned. Let them cool but remember that they are better if eaten right away.

Note: Apparently I did not leave mine in the oven long enough. Most of them were still soft. However, the ones that were crispy were delightfully delish! With the Sea Salt as seasoning, they tasted exactly like friend okra (just healthier).