Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Wash the zucchinis thoroughly and slice them into thin rounds, about 2-3 mm thick, using a mandoline or sharp knife for evenness.
Lay the zucchini slices on a clean towel or paper towels and gently pat them dry to remove excess moisture—this helps them crisp up in the oven.
Place the slices in a mixing bowl and lightly brush each with olive oil using a pastry brush or spray to ensure an even, thin coating.
Sprinkle a pinch of flaky sea salt over the slices, and if desired, add a dash of paprika, garlic powder, or pepper for extra flavor. Toss gently to coat evenly.
Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t overlap for maximum crispness. Use a wire rack if available for better air circulation.
Bake in the preheated oven for 20-25 minutes, checking around the 15-minute mark to rotate the sheet for even browning. Keep an eye on the edges, which should turn a golden brown and crisp.
Once the chips are crispy and golden, remove from the oven and let them rest on the baking sheet or on a wire rack for a few minutes to firm up.
Finish by sprinkling a little extra flaky sea salt or lemon zest over the chips while still warm to enhance flavor.
Serve immediately for a crispy, satisfying snack, or store in an airtight container once cooled for up to 2 days, reheating briefly if needed for extra crunch.
