Preheat your oven to 250°F (120°C). Gather your baking sheets and parchment paper.

Wash and dry the zucchinis, then slice them into thin rounds, about 1/8-inch thick.

Lay the zucchini slices in a single layer on a paper towel and sprinkle lightly with sea salt. Let rest for 10 minutes.

Pat the zucchini dry with another paper towel to remove salty moisture.

In a mixing bowl, combine dried zucchini with olive oil, garlic powder, smoked paprika, and black pepper. Toss to coat evenly.

Line a baking sheet with parchment paper and arrange the zucchini slices in a single layer.

Bake the zucchini chips for 1.5 to 2 hours, flipping halfway through for even cooking.

Once baked, let the chips cool for 5 minutes before serving.