Slice zucchini into thin, even rounds—about 1/8 inch or thinner if possible

If using oil, toss slices gently in a bowl to lightly coat

Sprinkle with seasonings and gently mix to coat evenly

Lay slices in a single layer on dehydrator trays or on parchment-lined baking sheets if using an oven

Dehydrate at 125°F–135°F for 6–10 hours, or until crisp and dry to the touch (timing varies by thickness and humidity)

If using an oven, set to the lowest temp (ideally 170°F or lower), crack the door slightly, and check after 2–3 hours

Once fully crisp, cool completely and store in an airtight container for up to 1 week