Crispy Chameleon Chips

Chips that can wear any flavor. Serve these crispy low-carb chips as an appetizer with dip or as a side dish. They can be as plain or as fancy as you like.

Ingredients (4 servings)
2 medium Zucchini (you want ones without large seeds)
1 Tbsp vomFASS Extra Virgin Olive Oil, traditional or infused*
½ tsp Sea salt

Directions
Preheat oven to 200˚F.
Use a mandoline to slice zucchini into ¼-inch thick slices. 
Add vomFASS Extra Virgin Olive Oil (traditional or infused) and toss to coat the zucchini slices thoroughly. 
Sprinkle lightly with salt (you need less than you may think – the slices will shrink during baking, making the flavor more intense). 
Toss to coat again.
Cover two baking sheets with parchment paper. 
Arrange the zucchini slices in a single layer. It's fine if they touch, but make sure they don't overlap.
Bake for about 2½ hours, rotating the pans halfway through. 
The zucchini chips are done when they are puckered and golden. 
If there is any moisture on the zucchini but it's already golden, pat dry with a paper towel. 
Allow chips to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).

*Customize 
Gourmet flavors are at your fingertips with vomFASS infused extra virgin olive oils (Garlic, White Truffle, Herbes de Provence, just to name a few), try Sun Meadow Oil for its big buttery notes or Jalapeño for a popper effect.
Salt and Vinegar – Add 2 tablespoons of vinegar (vomFASS Grape vinegar) and ⅛ tsp black pepper to raw zucchini before tossing and baking.
Replace sea salt with ranch, lemon pepper, or our Viola's Salted Caramel. Or, add your favorite no salt seasoning (garlic, Italian…) with the sea salt. 

Note
It’s easy to make zucchini chips oven friendly, but what about other cooking methods? Try these alternatives:
Dehydrator – For dehydrated zucchini chips, prepare according to the recipe and dehydrate for about 8 hours instead of baking. One advantage of this is that the chips don’t brown as much.
Convection Oven – Follow the same recipe above, but check on the chips after 1½ hours and every 15-20 minutes after that. The time will vary depending on your oven.
Air Fryer – Directions vary based on model and size. Heat air fryer to 370˚F, add zucchini chips in a single layer. Air fry for  5 minutes, flip and fry for an additional 3-5 minutes. (1700 watt, 5.8 qt air fryer).

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