Ingredients

• 1 large zucchini (about 1 pound)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons malt vinegar
• 1/2 teaspoon kosher salt, plus more for sprinkling
• 1/4 teaspoon sweet paprika

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Instructions

1. Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
2. Slice the zucchini thinly (1/8-inch thick or less), either by hand or on a mandoline. Lay the slices in single layer on paper towels and pat dry.
3. Whisk together the olive oil, vinegar and salt in a medium bowl. Add the zucchini and toss to coat. Spread the slices on the prepared baking sheets in a single layer without touching. Season with salt.
4. Bake, rotating the trays from top to bottom every 20 minutes, until the zucchini slices are very crisp, about 1 hour 15 minutes. While still hot, toss the chips with the paprika.