Pre-heat the oven to 225 and line two sheet trays with silicone mats or parchment paper. Use either a very sharp knife or mandolin to slice the zucchini into really thin discs. Place the slices on paper towels and layer more paper towel on top of them. Press firmly to wring out a lot of the moisture from the slices, which is the enemy in this dish. Then lay them out on the lined sheet trays in a single layer.

Stir the parmesan, balsamic, olive oil, salt, pepper and garlic powder together thoroughly in a bowl. Then brush that mixture generously on each zucchini slice. Bake them on that low temperature for 2 1/2 to 3 hours to really let them dehydrate and crisp up. Let them cool before you try and remove them. Then seal them up and snack on them whenever you want! They keep for a few days.