Begin by slicing a zucchini into thin slices.
Line the slices up in a single layer on a cutting board and lightly sprinkle with salt. This will pull the extra moisture out while you prepare the other ingredients.
In a gallon-size bag, crush the saltine crackers into crumbs that are not fine crumbs but small crumbs.
Crack a couple of eggs into a small bowl and whisk them well.
Heat a frying pan to medium low to medium heat.
While the pan is heating, pat the zucchini dry with a paper towel pressing down on the slices to squeeze out extra moisture.
Add the butter and olive oil to the pan.
Dip the sliced zucchini in the egg mixture first, then the cracker crumbs.
Add a single layer to the frying pan and cook until golden brown on the bottom.
Flip them over and cook the other side.
Remove the crispy chips from the frying pan and place them on a plate lined with paper towels!
TIP - For a little something extra, sprinkle the hot tops with a little parmesan cheese!
Carefully wipe out the frying pan, add more butter and olive oil to your frying pan, and repeat.