These crispy zucchini chips are oven-baked, golden, and loaded with flavor. A healthy snack that stays crunchy and satisfies salty cravings.

2 medium zucchinis, sliced into ⅛-inch rounds

1–2 tablespoons olive oil or avocado oil

½ teaspoon sea salt

½ teaspoon garlic powder

½ teaspoon smoked paprika (optional)

¼ teaspoon black pepper

2 tablespoons grated parmesan (optional)

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1. Slice the zucchinis into even ⅛-inch rounds.

2. Salt the slices and let them sit for 20 minutes to draw out moisture.

3. Pat dry thoroughly.

4. Toss with oil and seasonings.

5. Arrange on a parchment-lined baking sheet.

6. Bake at 225°F for 1.5 to 2 hours, flipping halfway.

7. Let cool completely for maximum crisp.

Avoid overcrowding your tray for best results.

Store in an airtight jar for up to 3 days.

Reheat in oven at 250°F to re-crisp.