Ingredients

2 medium zucchinis (sliced thin)
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika (optional)
Salt & black pepper to taste

Optional: grated Parmesan cheese or nutritional yeast for topping

Instructions

1. Slice the Zucchini

Use a mandoline slicer or a very sharp knife to cut zucchini into thin, uniform slices (about 1/8 inch thick). Uniform thickness is key to even crispiness.

2. Dry the Slices

Lay zucchini slices on paper towels and pat dry. Removing moisture helps get that satisfying crunch.

3. Season

In a large bowl, toss zucchini with olive oil, garlic powder, onion powder, and seasonings. Make sure every slice is lightly coated.

4. Arrange on Baking Sheet

Line a baking sheet with parchment paper. Place slices in a single layer without overlapping.

5. Bake

Bake at 225°F for 1.5–2 hours, flipping once halfway. Keep the oven door slightly ajar to release moisture (use a wooden spoon to prop it open).

6. Cool and Serve

Let chips cool completely on the tray—they crisp up more as they cool. Then, snack away!