Preheat your oven to 225°F (110°C). This low temperature will help dehydrate the zucchini slices and make them crispy without burning.

Wash the zucchinis thoroughly under cold water. Pat them dry with a clean kitchen towel.

Using a mandoline or a sharp knife, slice the zucchinis into thin rounds, about 1/8 inch thick. Uniform slices ensure even cooking.

In a mixing bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Stir well to create a seasoning mixture.

Add the zucchini slices to the bowl and toss gently until all slices are evenly coated with the seasoning mixture. This helps enhance the flavor of the chips.

Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Arrange the seasoned zucchini slices in a single layer on the baking sheet, making sure they do not overlap. Overlapping slices will steam instead of bake, preventing crispiness.

Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chips are golden brown and crispy. Keep an eye on them towards the end to avoid burning.

Once baked, remove the chips from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to crisp up further.

Serve the zucchini chips warm or at room temperature. They can be enjoyed alone or with your favorite dip!