Slice the zucchini as thinly and uniformly as possible for the crispiest results.

A mandoline makes it easier to create evenly sized slices, but a sharp knife can also be used.

Avoid using too much olive oil or overlapping the zucchini slices, as either can prevent them from becoming crisp.

For a garlic and herb variation, add garlic powder with dried oregano, basil, or Italian seasoning.

For spicy chips, add cayenne pepper, chili powder, or crushed red pepper.

Use smoked paprika instead of regular paprika for a smoky flavor.

For a Parmesan variation, add a light sprinkle of finely grated Parmesan before cooking.

For simple salt and pepper chips, omit the paprika and add freshly ground black pepper.

Store completely cooled chips in an airtight container at room temperature for 1–2 days.

If the chips soften, briefly reheat them in the oven or air fryer and allow them to cool again. Avoid microwaving, as this can make them soft.