Zucchini Chips

Instructions

1. Prepare the zucchini
   Wash and dry the zucchini thoroughly. Using a sharp knife or mandoline slicer, cut the zucchini into thin, uniform rounds approximately 1/8-inch thick. Try to make all slices the same thickness to ensure even cooking.
2. Remove excess moisture
   Place the zucchini slices on a layer of paper towels. Sprinkle lightly with salt and let sit for 30 minutes. This draws out excess moisture. After 30 minutes, pat the slices dry with additional paper towels.
3. Season the zucchini
   Preheat oven to 225°F (110°C). In a large bowl, toss the zucchini slices with olive oil, making sure each slice is lightly coated. In a small bowl, mix together the salt, garlic powder, onion powder, black pepper, and thyme (if using). Sprinkle this seasoning mixture over the oiled zucchini and toss gently to coat evenly.
4. Arrange for baking
   Line two large baking sheets with parchment paper or silicone baking mats. Arrange the zucchini slices in a single layer, making sure they don't overlap. If using Parmesan cheese, sprinkle it evenly over the zucchini slices now.
5. Bake to perfection
   Bake in the preheated oven for 2 to 2.5 hours, or until the chips are crisp and golden around the edges. Rotate the baking sheets halfway through cooking time to ensure even browning. Keep a close eye on them during the last 30 minutes as some thinner slices may brown faster.
6. Cool and serve
   Remove from the oven and let the chips cool completely on the baking sheets. They will crisp up further as they cool. Once completely cooled, transfer to a serving bowl and enjoy immediately, or store in an airtight container for up to 3 days.