Instructions

1. Give 'em a bath. Rinse those zucchinis like they're fresh off the farm (because they probably are). Pat dry.

2. Slice it real good. Use a mandolin or sharp knife to cut into 1/8-inch rounds. Thinner = crispier, thicker = chewier. Your chip, your rules.

3. Salt & chill. Lay slices out on a towel, sprinkle with salt, and let them sit for 15–20 minutes. This draws out the moisture (aka: crunchy insurance).

4. Blot 'em dry. After their salty spa session, pat slices with another towel to remove any lingering liquid.

5. Get saucy. Toss zucchini in a bowl with olive oil, then season the heck out of them with Sour Cream Onion Jalapeño magic, salt, and pepper. 

6. Preheat like a pro. Set your oven to 225°F — low and slow is the move here.

7. Pan it out. Line two baking sheets with parchment. Trust us: your cleanup self will thank you.

8. Single layer slay. Lay zucchini slices in one even layer. No overlaps allowed! This is when you sprinkle with parm if using.

9. Bake & flip. Bake for 1.5 to 2 hours, flipping halfway. Keep an eye on the golden hour — crisp is great, burnt is not.

10. Cool it. Let the chips chill on the pan for 10 minutes. They’ll crisp up even more while cooling. Then immediately taste-test five. It's science.