Slice zuchini into rounds about 1/4 of an inch thick. For best results, use a mandoline for uniform slices. Take a pastry brush and brush a large nonstick baking sheet with the oil of your choice. Arrange your zuchini on the pan in a single layer and brush with oil. Add seasalt generously. You want the zuchini to cook on each side until golden brown and crispy, about 7 minutes per side. The zuchini cooks down considerably so I usually make 2 batches.
Preheat oven to 450.