crispy baked zucchini chips

4		zucchini squash, sliced into 0.125 inch rounds using a mandolines
1  pinch		Kosher Salt
1  tablespoon		Private Reserve Greek extra virgin olive oil
1/2  teaspoon		Harissa spice blend

Tip: Click on the ingredient links to learn the nutritional information for all the crispy baked zucchini chips ingredients. The serving size for any ingredient in crispy baked zucchini chips may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

If you plan to have a dip for your zucchini chips, make Greek Tzatziki sauce according to this recipe. Cover and refrigerate for now.
For zucchini, again make sure they have been sliced thinly and evenly to about one eighth rounds. Using a mandoline is the best way to do this.
Spread zucchini slices on large sheets of paper towel. Sprinkle zucchini with kosher salt, then cover with more paper towel. Now, place a sheet pan on top of covered zucchini and add a plate or a cutting board to weigh the sheet pan down the idea here is to squeeze out any excess water from zucchini. Leave for 15 to 20 minutes.
Preheat oven to 245 degrees F anywhere from 225 degrees F to 245 degrees F will work depending on your oven
Line large sheet pan or two sheet pans if needed with parchment paper. Brush parchment lightly with extra virgin olive oil. Arrange zucchini slices on top of parchment in one single layer.
Brush zucchini lightly with extra virgin olive oil. Sprinkle harissa spice blend on top
Bake in heated oven for 1 ½ to 2 hours until crisp and golden. If some of the zucchini chip are still damp, remove the ones that have crisped up, and return sheet pan to bake until all zucchini is nice and crispy.
Serve warm or at room temperature with a side of Greek tzatziki sauce.