Thinly slice the zucchini into ⅛" slices. A mandoline is a great tool to use here to get even sized pieces.

Place the sliced zucchini on paper towels and set them aside for a few minutes.

In the meantime, preheat the oven 225°F and line 2 baking sheets with parchment paper.

In a small bowl, combine olive oil, ground cumin, red chili powder and salt; mix well.

Transfer the zucchini slices onto the baking sheet and place them in a single layer. Brush the slices on both sides with oil.

Bake in the oven for 2~2½ hours. Flip them over, half way through the baking. Bake until zucchini is crispy and dried. Remove from the oven. Serve right away or store in an airtight container.