2 zucchini sliced 1/8″ thick
1/2 tbsp light olive oil
1/4 tsp salt (or to taste)
2 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
Preheat the oven to 235 degrees F (110 degrees C). Slice the zucchini into 1/8″ slices using a mandolin or sharp knife. Try to make the slices the same thickness for even cooking time. Put the slices on paper towels in a single layer. Sprinkle with a pinch of salt and cover with another layer of paper towels and a baking sheet. Press down on the baking sheet to squeeze out some of the water.
Line your baking sheets with parchment paper and spread out the zucchini slices in a single layer. Brush with olive oil and sprinkle on half of the seasonings. Flip and repeat the brushing and sprinkling on the other side.
Bake for 1 1/2 – 2 hours until golden and crispy. Lay the zucchini chips on fresh paper towels to cool and to draw out any water or excess oil. Enjoy right away (how could you not) or store in an air-tight bag or container.