Preheat oven to 450 degrees F. Use the convection setting if you have it.
Spray two cookie sheets with your cooking oil of choice. I prefer coconut oil.
Arrange the zucchini slices in a single layer on the cookie sheets. Spray with oil and sprinkle lightly with salt.
Roast the zucchini in preheated oven for 30-40 minutes, until just starting to turn golden.
While the zucchini is roasting, make the sauce. Open the can of coconut cream and spoon off the thick cream. Add 1/2 tsp salt, the lime juice, and the lime zest. The sauce shouldn't be too thick: if you insert a spoon and pick it up, it should easily fall off. If it doesn't, add some of the liquid in the bottom of the can a bit at a time until correct consistency is reached.
Remove zucchini chips from oven. Serve with sauce on the side or drizzle over the top.