Preheat oven to 200°F. Coat 2 large baking sheets with cooking spray, and place squash in a single layer on sheets. Cover squash with cooking spray. Sprinkle salt and oregano on top. Roast for 1 hour and then rotate trays. Roast for 30-60 minutes more, until chips are crisp. Store in a resealable bag for up to 3 days. If desired, reheat on a baking sheet at 250°F for about 10 minutes.
- 5 medium summer squash, sliced crosswise into 1/8″ thick slices
- 1 tsp coarse salt
- 1 tsp fresh oregano
- Olive oil cooking spray