Zucchini Chips

Perfect snack for school lunches, after school or work snacks, or as a side dish with meals.

1 medium zucchini (about 10 ounces)
Pinch salt
Pinch black pepper
Parchment paper

Cut the unpeeled zucchini into 1/16 inch slices using a knife, the slicing blade of a food processor, or a mandoline.
Place cut slices onto paper towels, and pat them dry.

MICROWAVE INSTRUCTIONS: (UPDATED)
Place a sheet of parchment paper atop a microwave-safe plate.
Mist the zucchini slices with cooking spray, then sprinkle with salt and pepper. Place each slice on the plate, being careful not to overlap the slices.
Microwave on high for up to six minutes, let rest for one minute, then cook another minute. You want to let the chips rest when they appear to be drying out but are not yet browned.
Remove any chips that have light brown spots and the cook remaining chips, if any, for one more minute. Repeat with the remaining slices using the same parchment. Cool completely before storing in an airtight container.

OVEN INSTRUCTIONS:
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper. Place the zucchini atop the parchment in a single layer, then mist with cooking spray.
Bake for 10 minutes, flip, then bake for another 10 minutes, or until the chips have reached the desired crispiness.
For crispier chips, use a wire rack instead of parchment.

Serving Size: Makes 4 servings, approximately 20 chips per serving.