Ingredients

• 1 x 200g zucchini, cut into 3mm thick slices (about 48 slices)
• 1 tablespoon malt vinegar (or Balsamic)
• 1 ½ teaspoons olive oil
• ⅛ teaspoon sea salt

Directions

• Preheat oven to 100oC.
• Combine zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let stand 10 minutes.
• Place zucchini slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with salt. Bake at 90-100oC for 2 to 2 1/2 hours or until chips are dried, crisp, and lightly golden, flipping chips halfway through baking. 
• Remove from oven; cool completely.