This is a great way to turn more veggies into a savory, crunchy snack, especially when you get inundated with squash this time of year. Consider your oven space before making these, since you will need to keep the slices to one layer. Otherwise, if you pile them on top of eachother, they will not become crunchy, and will instead just taste like seasoned and sauteed zucchini (tasty nonetheless). If you can fit a couple extra racks in the oven, do so, so you can make more at once.
Thinly slice the zucchini. It’s best to use a mandoline for this, as you’ll get the best thin slice and it will go much faster, but you could of course just slice them with a sharp knife, too. I used one tablespoon of melted, rendered duckfat (purchased at Joppa Fine Foods) per medium/large zucchini. Chop up a small sprig of fresh rosemary and add to the melted duckfat. In a large bowl, coat the zucchini slices with the rosemary duckfat, sea salt, and pepper. Don’t add too much salt now, since a fresh sprinkling of salt when they are finished will freshen them up.
Cover a couple baking sheets with parchment paper (not aluminum foil – it will stick) and place the slices in one layer. With the oven between 200 and 250, bake the slices slowly for a few hours, until they are chippy enough for you. You may want to flip them over halfway through for an even crisp. These could be really yummy with some feta and a balsamic glaze on top, but are great as is.
You could also make these with coconut oil, olive oil, butter, or ghee (clarified butter), and could skip the feta and instead top with caramelized onions and balsamic glaze (optional). Enjoy!