Preparation

• Preheat the Oven: Set your oven to 225°F (107°C). This low temperature helps to dry the zucchini without burning.
• Prepare the Zucchinis: Wash the zucchinis thoroughly. Slice them thinly, about ⅛ inch thick, using a sharp knife or mandoline for uniformity.
• Remove Excess Moisture: Lay the zucchini slices on a clean kitchen towel. Sprinkle with salt and let them sit for about 10-15 minutes to draw out excess moisture.
• Pat Dry: After the moisture has been drawn out, pat the zucchini slices dry with a paper towel to remove excess liquid.
• Season the Chips: In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss the zucchini slices in the mixture until evenly coated.
• Arrange on Baking Sheets: Line two baking sheets with parchment paper. Spread the zucchini slices in a single layer, ensuring they do not overlap.
• Bake: Place the baking sheets in the preheated oven. Bake for about 2 hours, flipping the chips halfway through for even cooking.
• Check for Crispness: The chips are done when they are golden brown and crispy. Keep an eye on them as they bake, as cooking times may vary based on your oven.
• Cool and Store: Once baked, remove the chips from the oven and let them cool completely on the baking sheets. Store in an airtight container for up to a week.