Preheat your oven to 225°F (110°C). Wash and thoroughly dry the zucchini. Using a mandoline slicer or a sharp knife, slice the zucchini into thin rounds, approximately 1/16 inch thick. Lay the slices in a single layer on a paper towel, cover with an additional paper towel, and gently press to remove excess moisture.

Line a baking sheet with parchment paper. Place the zucchini slices in a single layer on the prepared baking sheet. Lightly brush each slice with olive oil, ensuring even coverage without excess.

In a small bowl, mix the garlic powder, dried dill, parsley, and onion powder until combined. Sprinkle the seasoning mixture evenly over the zucchini slices.

Place the baking sheet in the preheated oven and bake for 1 hour at 225°F. This low-temperature bake will allow the zucchini slices to dry out without burning.

After 1 hour, remove the baking sheet from the oven. Sprinkle the sea salt evenly over the zucchini chips. Increase the oven temperature to 275°F (135°C) and return the baking sheet to the oven.

Continue baking at 275°F, checking every 10–15 minutes, until the chips are golden brown and crispy. This may take an additional 20–30 minutes, depending on the thickness of the slices. Remove chips from the oven as they reach desired crispness. Allow chips to cool on the baking sheet.