Preheat your oven to 120–130 °C (250–265 °F) and line a large baking sheet with parchment paper. Wash and dry the zucchini thoroughly, then slice it into very thin rounds using a sharp knife or mandoline slicer. Thin, even slices are crucial for achieving uniform crispness. Pat the slices gently with paper towels to remove excess moisture.

Transfer the zucchini slices to a mixing bowl and drizzle with olive oil. Sprinkle salt, black pepper, garlic powder, and paprika if using. Toss gently until all slices are lightly coated. Avoid using too much oil, as excess oil can prevent proper crisping. If desired, add a light dusting of grated Parmesan for extra flavor.

Arrange the zucchini slices in a single layer on the prepared baking sheet, ensuring they do not overlap. Proper spacing allows moisture to evaporate efficiently, leading to crispier chips. Place the tray in the oven and bake slowly. Low-temperature baking is essential for dehydrating the zucchini without burning.

Bake until the slices become dry, lightly golden, and crisp around the edges. Depending on slice thickness and oven behavior, this may take 1.5 to 2.5 hours. Flip slices halfway through for even drying. Remove chips that crisp earlier to avoid overbaking. Allow them to cool slightly before serving — they continue to firm up as they cool.