Preheat the oven to 250°F. Line 1 or 2 baking sheets with parchment paper.

Wash and dry the zucchinis thoroughly, then slice them into 1/8 inch thick rounds using a mandolin or sharp knife.

Arrange the zucchini slices in a single layer on paper towels and lightly sprinkle with a pinch of the sea salt. Let sit for 10 minutes to draw out moisture.

Gently blot the tops of the slices with another paper towel to remove the released moisture.

Transfer the dried slices to a large bowl. Add the olive oil and toss until all slices are lightly coated.

Add the remaining sea salt, garlic powder, smoked paprika, and black pepper to the bowl and toss until the slices are evenly seasoned.

Arrange the seasoned zucchini slices in a single layer on the prepared baking sheets, making sure they do not overlap.

Bake for 1 hour, then carefully flip each slice and rotate the baking sheets if needed.

Continue baking for 30 to 60 minutes, checking every 10 to 15 minutes after the 90 minute mark, until the chips are golden brown and crisp. Remove any chips that finish early.

In the last 5 minutes of baking, sprinkle the grated parmesan evenly over the hot zucchini chips and return to the oven until the cheese is dry and lightly crisp.

Remove the trays from the oven and let the zucchini chips cool completely on the baking sheets so they firm up before serving.