slice the zucchini in thin slices, about the thickness of a quarter

lay them out to drain on a clean towel or a paper towel, pat them dry

preheat the oven to 250˚

prepare two baking sheets (my favorites are linked below!) with either silicone liners or parchment paper

lay the slices out in a single layer

brush lightly with oil

lightly sprinkle with kosher salt, and fresh ground pepper

bake in the warm oven for 2-2 1/2 hours, use a wooden spoon to prop open the door to let the humidity escape for better drying

check on them about 30 minutes or so, and switch the positions of the trays so they bake evenly

after about 2 hours you'll want to check the more frequently to make sure they're not burning

they're done when they are lightly brown and starting to crisp up, they will get more crispy once you pull them out and let them cool

once they've cooled off they are ready to eat

if you have any that are still soggy they can go back in the oven for 10-20 minutes or until they've hit that crispy stage