Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for easy cleanup.
Using a mandoline or sharp knife, thinly slice the sweet potatoes and zucchini into 2-3 mm thick rounds or strips, aiming for uniform slices for even baking.
Place the sliced vegetables in a large bowl, then drizzle with a tablespoon of olive oil. Toss gently to coat each slice evenly—this helps the spices stick and promotes crisping.
Add a pinch of sea salt and a teaspoon of smoked paprika to the bowl. Mix well to evenly distribute the seasonings across all slices.
Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t overlap or crowd to ensure they crisp up properly.
Bake in the preheated oven for 12-15 minutes, flipping the slices with tongs halfway through. Keep an eye on them—edges should turn golden brown and crisp, with a gentle crackle when you bite into them.
Once crispy and golden, remove the chips from the oven and transfer them to a wire rack to cool and maintain their crunch.
Allow the veggie chips to cool completely before serving or storing in an airtight container for up to 2-3 days for maximum crispness.
