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Preheat your oven to 250°F (120°C).
Wash and dry your zucchinis thoroughly. Slice them into thin rounds using a sharp knife or a mandolin.
Lay the zucchini slices on a paper towel and sprinkle them lightly with salt. Allow them to sit for about 10 minutes.
In a large bowl, toss the zucchini slices with olive oil, ensuring they’re evenly coated. Add your salt, garlic powder, smoked paprika, and black pepper.
Line a baking sheet with parchment paper. Arrange the zucchini slices in a single layer, making sure none overlap.
Place the sheets in the oven and bake for about 1.5 to 2 hours, flipping the slices halfway through.
Check your chips around the 90-minute mark. They should be golden brown and crispy to the touch. Let them cool for 5 minutes.