Wash your courgettes and slice them as thin as possible. You can use a mandolin if you have one, otherwise use a sharp knife.
Place the sliced courgette in between 2 paper towels and pat them dry to get all the excess moisture.
Put them in a bowl and drizzle with olive oil, smoked paprika, curry powder, onion powder and pepper. I like to add the salt at the end when they are crispy, this way we avoid excess liquid coming out of the slices and they get extra crispy!
Arrange them on a flat oven proof dish lined with baking paper avoiding overlapping of the slices.
Bake for about 1 1/2 hour or until they are starting to get golden and they are crispy!
When they are ready place them in a bowl, sprinkle with salt, shake them and serve!
