Step 1: Prep the Zucchini

Wash the zucchinis thoroughly and dry them with a towel. Trim the ends off both zucchinis. Using a mandoline slicer (or a very sharp knife), slice the zucchini into even rounds about 1/8-inch thick. Thinner slices will result in crispier chips, but be careful not to cut them too thin or they may burn.

Step 2: Remove Excess Moisture

Place the slices between layers of paper towels or a clean dish towel. Press gently to soak up excess moisture. This step is crucial — too much water will make the chips soggy instead of crispy.

Let them rest for 10–15 minutes, optionally sprinkling a pinch of salt to help draw out water.

Step 3: Season the Chips

In a mixing bowl, toss the zucchini slices with olive oil, salt, pepper, garlic powder, and paprika. Make sure each slice is lightly coated but not drenched in oil.

If using Parmesan cheese, sprinkle it evenly over the slices after they’ve been laid out on the baking tray.

Step 4: Arrange and Bake

Preheat your oven to 225°F (110°C). This low temperature helps dehydrate the zucchini and achieve a crispy texture without burning.

Line a baking sheet with parchment paper or a silicone mat. Place the zucchini slices in a single layer, ensuring they do not overlap.

Bake for 1.5 to 2 hours, flipping halfway through to ensure even crisping. Keep an eye on them during the last 30 minutes, as they can go from perfect to burnt quickly.

Step 5: Cool and Serve

Once the zucchini chips are crisp and golden, remove them from the oven and let them cool on a wire rack. This helps them stay crispy.

Serve immediately or store in an airtight container at room temperature for up to 2 days.