Begin by preheating your oven to 225°F (110°C). This lower temperature will help slowly dehydrate the zucchini into crisp chips without burning them.

Wash the 2 medium zucchini thoroughly and pat them dry. Slice them into thin, even rounds, about the thickness of a potato chip. The thinner you cut them, the crispier they will get in the oven.

Place the thinly sliced zucchini in a large bowl. Drizzle with 1 tbsp olive oil, then sprinkle 1 tsp dill pickle seasoning and 1/4 tsp salt over the slices. Toss everything together gently so all the zucchini pieces are evenly coated. I find that tossing by hand makes it easier to get each piece evenly covered in seasoning.

Line a baking sheet with parchment paper. Arrange the seasoned zucchini slices in a single, even layer on the prepared sheet, making sure the slices do not overlap. This helps them crisp up properly during baking.

Place the baking sheet in the preheated oven. Bake for 1.5 to 2 hours, turning the slices halfway through baking to ensure even crispiness. The zucchini chips are done when they look golden and feel crisp to the touch.

Remove the baking sheet from the oven and let the zucchini chips cool completely before serving. They will continue to crisp up a little as they cool. For maximum crunch, make sure not to pile them up while they're still warm.