Ingredients:

• 2 medium zucchinis

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• Optional: Grated Parmesan cheese for topping

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Instructions:

1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone mat.

2. Slice the zucchinis thinly and evenly using a mandoline slicer or a sharp knife (around 1/8 inch or thinner). The thinner they are, the crispier they’ll get!

3. Dry the slices by patting them with a paper towel to remove excess moisture – this step is key to crispiness.

4. Toss zucchini slices in a bowl with olive oil, garlic powder, onion powder, salt, and pepper. Mix until evenly coated.

5. Arrange the slices in a single layer on the baking sheet. Don’t overlap them.

6. Optional: Sprinkle grated Parmesan cheese over the slices for a cheesy, savory finish.

7. Bake for 1.5 to 2 hours, flipping halfway through, until the chips are golden and crisp. Keep an eye on them to avoid burning.

8. Cool completely on a wire rack – they’ll crisp up more as they cool.

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Storage Tip:

Keep leftover chips in an airtight container for up to 2 days. To re-crisp, pop them in the oven at low heat for a few minutes.