Step 1
Preheat your oven to 250°F (120°C). The low temperature helps the zucchini slices slowly dehydrate and crisp up perfectly without burning.

Step 2
Wash and dry the zucchinis thoroughly. Slice them into thin rounds, about 1/8-inch thick, using a sharp knife or mandolin slicer.

Step 3
Lay the zucchini slices on a paper towel in a single layer. Sprinkle lightly with salt and let them sit for about 10 minutes to draw out excess moisture.

Step 4
After 10 minutes, gently pat the zucchini slices dry with another paper towel to remove the drawn-out moisture.

Step 5
In a large bowl, toss the zucchini slices with olive oil until lightly coated. Add the sea salt, garlic powder, smoked paprika (if using), black pepper, and optional parmesan cheese. Toss again to distribute the seasonings evenly.

Step 6
Line baking sheets with parchment paper. Arrange the zucchini slices in a single layer without overlapping.

Step 7
Place the baking sheets in the preheated oven and bake for about 1.5 to 2 hours, flipping the slices halfway through.

Step 8
Check the chips around the 90-minute mark. They should be golden brown and crispy. If they are still soft, continue baking and checking every 10 minutes.

Step 9
Once crisp, remove the chips from the oven and let them cool for about 5 minutes. They will firm up even more as they cool.

Step 10
Serve immediately or store in an airtight container once fully cooled to keep them crispy.