Ingredients:
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2 medium zucchinis
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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½ teaspoon black pepper
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Optional: Grated Parmesan cheese for topping
Instructions:
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Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone mat.
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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!
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Dry the slices by patting them with a paper towel to remove excess moisture – this step is key to crispiness.
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Toss zucchini slices in a bowl with olive oil, garlic powder, onion powder, salt, and pepper. Mix until evenly coated.
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Arrange the slices in a single layer on the baking sheet. Don’t overlap them.
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Optional: Sprinkle grated Parmesan cheese over the slices for a cheesy, savory finish.
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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.
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Cool completely on a wire rack – they’ll crisp up more as they cool.
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.