Place a sheet of parchment paper on a baking sheet and set aside. Use a sharp knife and cutting board to slice zucchini into thin, 1/8-inch rounds.
In a small bowl, mix the minced garlic, melted butter, sea salt, and black pepper until well combined. Use a spoon to evenly distribute the mixture onto the zucchini slices, ensuring each piece is coated.
2 medium zucchini
Arrange the coated zucchini slices in a single layer on the prepared baking sheet, spaced evenly apart to allow crisping. Place in a preheated oven at 400°F (200°C).
Bake for 15-20 minutes, until the edges are golden brown and crispy. Keep an eye on them to prevent burning; the zucchini will start to curl slightly at the edges.
Remove from the oven and let cool for 3-5 minutes. The crispiest texture will develop as they cool slightly, with some flexibility in the center of each disk.
Transfer to a serving plate and enjoy immediately as a crispy snack, optionally garnished with extra sea salt or garlic for added flavor.
