Slice the squash into very thin, uniform slices. A mandolin slicer is great for this task.
Ideally, you can use a dehydrator to make these chips. Lay the slices in a single layer on your dehydrator trays. Sprinkle with seasoning of your choice.
Dry at 125 degrees until dry and crispy. Check every so often and remove slices that have finished drying earlier than the others. Store in an airtight container.
Alternatively, you can make zucchini chips in the oven. Preheat the oven to 225 degrees and line two baking sheets with parchment paper. Spread out the zucchini slices. Drizzle a light amount of olive oil over the zucchini slices and sprinkle with a little sea salt. Bake for 2 hours or until crisp. Add additional seasoning if desired. Store in an airtight container for up to a few days.