The first thing you want to do is to cut the zucchini into thin slices that are about ¼” thick, then place them in a bowl.
Lightly coat the zucchini slices with olive oil so the spices stick.
Season the zucchini slices with sea salt and garlic powder, making sure everything is coated evenly. Don't add too much salt as the zucchini will shrink a lot.
Arrange the zucchini slices in a single layer on your dehydrator trays.
Turn your dehydrator onto 135° F and allow it to dry for approximately 6 hours or until the zucchini is dry and crisp. For best results, rotate the trays a few times so everything dries evenly.
Cool completely, then store your homemade chips in an airtight jar or container if not eating immediately.