Using a food processor or mandolin, slice each zucchini finely. The thinner the slice, the crispier the chips will be. Place the sliced zucchini on a few sheets of kitchen paper on the kitchen bench. Squeeze out as much moisture as you can. Be careful not to squeeze too firmly otherwise, you will tear the thin "chips".
FLAVOURING STEP: Place the dried zucchini slices in a bowl and toss/turn with the olive oil and salt/pepper to coat each "chip".
Line a baking tray with parchment paper or a silicone baking sheet. Place the zucchini slices across the tray as shown.
Bake at 180C/350F for 15-20 minutes. Turn over to ensure they crisp on both sides.
Serve with garlic mayonnaise or another favorite dipping sauce.
Salt and vinegar chips flavor
Add 1 tablespoon white vinegar at the FLAVOURING STEP.Serve with herbed mayonnaise.
Mexican chips flavor
Add ½ teaspoon smoked paprika and ½ teaspoon chili powder at the FLAVOURING STEP.Serve with guacamole and salsa.
Garlic chips flavor
Add ½ teaspoon dried or crushed garlic at the FLAVOURING STEP.Serve with garlic mayonnaise.