Slice the zucchini into very thin rounds, about ⅛-inch thick.

Place the slices in layers in a colander.

Sprinkle lightly with salt between each layer.

Allow the zucchini to drain for about 1 hour to remove excess moisture.

Preheat the oven to 225°F (110°C).

Line baking sheets with parchment paper.

Pat the zucchini slices dry with kitchen towels.

Arrange the slices in a single layer on the baking sheets.

Lightly spray or brush the slices with oil.

Mix smoked paprika, pepper, and the remaining salt.

Sprinkle the seasoning evenly over the zucchini slices.

Bake for 70–90 minutes until the chips are dry and crisp.

Rotate the baking trays halfway through baking.

Remove any chips that crisp early.

Let cool slightly before serving.