Preheat oven to 250, or if using a dehydrator, get it out from the back of the closet.

Using either a mandolin or your trusty knife, very thinly slice each zucchini.

Place all rounds in a large mixing bowl; add olive oil, spices and salt--toss delicately until all slices are coated. Line baking trays with parchment paper (you can also use tin foil, but... I have not) and one by one set chips on their trays.

Bake in the oven for 30 minutes, flip each slice and bake for another 30 minutes.

Because of the olive oil, these chips are meant to be eaten the same day, otherwise they will lose their crispiness.

If using a dehydrator, dry at 115 degrees overnight, or until utterly chip-like.

Another option is to omit the olive oil when you use the dehydrator and simply sprinkle with spices. Kids, it's up to you.