Lemon Pepper Zucchini Crisps
or 1 large
Real Salt Organic Lemon Pepper
Preheat the oven to 225 degrees F.
Use a mandolin or a sharp knife to cut zucchini in 1/8″ thick slices. (For large zucchini, I prefer slicing round; for baby zucchini, I prefer slicing lengthwise.)
Place your zucchini slices on a paper towel or clean cloth. Take a second towel and lay it on top, pressing gently to remove any excess moisture from the zucchini.
Line a baking sheet with parchment paper and gently transfer the zucchini slices over, making sure that the pieces in a single layer and not touching.
Lightly brush the top of the zucchini slices with avocado oil; flip the slices and brush the other side.
Grind the Real Salt Organic Lemon Pepper evenly over the tray, being careful not to “over-season” any of the slices.
Place the tray in the oven and bake for approximately one hour.
Remove the tray from the oven and carefully flip the slices over. Again, grind the Real Salt Organic Lemon Pepper evenly over the tray.
Place back in the oven and bake for another hour, checking every 20 minutes or so and removing any slices that are golden brown.
Once all slices are golden brown, remove from the oven and let cool. Enjoy!