This is the time of year that zucchini are abundant; sometimes too abundant. These chips make a great, healthy snack and, in addition to using up some of the zucchini from your garden, they can be made on a partly cloudy day when the Sun Oven might not reach the highest temperatures.
Sun Baked Zucchini Chips
2 medium zucchini, sliced into 1/8-inch rounds
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon herbs de Provence
Set Sun Oven out to preheat. Line 3 stackable baking racks with parchment paper or silicone mats.
In a large bowl, toss the zucchini slices with the oil, salt, and herbs. Spread the slices out in single layers on the prepared baking racks. Stack the racks in the Sun Oven. Keep the Sun Oven focused to keep the temperature between 200 and 250F. If condensation begins to build up unlatch the door to allow steam to escape. As the zucchini cook and shrink they can be consolidated onto few racks. Continue cooking until browned, removing any that may brown faster as they cook, about 2 hours total.