Perfect Healthy Grilled Zucchini Chips

Begin by preheating your grill to medium heat. I've noticed that maintaining the right temperature can make a significant difference in the grilling process. Too hot, and your chips may burn; too cool, and they'll probably turn out soggy.

While your grill is heating up, clean your zucchini and slice them into thin round discs, about 1/8\ thick - the thinner they are, the crispier they get. Try to make the slices as consistent as possible, which ensures they cook evenly.

In a large bowl, toss your sliced zucchini with olive oil, salt, pepper, and your chosen spices. Remember that less is more when seasoning; it's better to under-salt and then adjust later if needed.

Arrange the slices in a single layer directly on your preheated grill grate, making sure not to overlap them. Overlapping can lead to uneven cooking, which in my experience, results in some chips being burnt while others remain soft.

Grill the zucchini slices for about 10-15 minutes, then flip each one over carefully using tongs. The first side normally takes longer than the second side. So, keep a close eye after flipping them to prevent overcooking.

Grill the other side for another 5-7 minutes, or until they are nicely browned and crispy to your liking.

Remove the chips from the grill and let them cool for a few minutes before eating. They will continue to crisp up a bit as they cool.