In a bowl mix all the dry spices together until well combined. 

Line a baking sheet with parchment paper, and set aside. 

Using either a mandoline or a knife, thinly slice the zucchini in quarter inch thick slices. Lay the slices out evenly on sheets of paper towels, then sprinkle the tops of each lightly with salt, use no more than ¼ teaspoon (per zucchini). Allow the slices to sit for about 10 minutes. This will help draw out the liquid so they'll cook faster and help with their crispiness. 

Preheat the oven to 225°F. 

Blot the slices dry with additional paper towels to remove the excess moisture. Lay out the slices evenly on the baking sheets. Spray the oil evenly over the tops of the slices, then sprinkle with spices. Bake for about 2 hours, or until crispy.