Start by preheating your oven to 250°F (120°C). The low temperature is key—it allows the zucchini to slowly dehydrate, giving you that irresistible crunch without burning the chips.

Wash and dry the zucchinis thoroughly. Slice them into very thin rounds, aiming for about 1/8 inch thick. A mandoline slicer works best for even, consistent slices.

Zucchini is full of water, which can prevent it from crisping up. To fix that:

Lay the slices on a paper towel.

Sprinkle lightly with salt.

Let them sit for 10 minutes to draw out moisture.

Pat them dry with a second paper towel.

This simple step is crucial for crispy results.

Place the dried zucchini rounds in a bowl. Drizzle with olive oil and toss to coat evenly.

Sea salt

Garlic powder

Black pepper

Smoked paprika (if using)

Grated Parmesan (if you like a cheesy crunch)

Toss again so the seasoning is distributed evenly.

Line a baking sheet with parchment paper. Lay the zucchini slices in a single layer without overlapping—this helps ensure even crisping.

If needed, use two trays or bake in batches.

Place the tray(s) in the oven and bake for 1.5 to 2 hours, flipping the slices halfway through. Keep an eye on them around the 90-minute mark to prevent burning.

Once the chips are golden brown and feel crispy to the touch, remove them from the oven and let them cool for about 5 minutes. Cooling helps them firm up even more.

Serve immediately—or store in an airtight container once fully cooled.