Crispy Tabasco Zucchini Chips

4 zucchini, sliced thin and evenly (I used the #2 thickness setting on my mandoline)

2 1/2 tablespoons olive oil

1 teaspoon original Tabasco sauce

Salt, to taste

Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment paper and set aside.

Press the zucchini slices firmly between sheets of paper towels. Do this 3 times to press out as much water as possible.

Place the zucchini slices in a single layer on the baking sheets. Use additional baking sheets if necessary.

In a small bowl, mix together the olive oil and the Tabasco. Brush the mixture onto the tops of the zucchini slices, lightly. Too much oil will prevent them from crisping up.

Arrange the baking sheets in the oven and cook for 2 1/2 hours or until golden brown and crisped, turning half-way through. If your zucchini do not fully crisp up, press them again with paper towels to remove any excess moisture and return to the oven until crisp.

Salt generously and serve.