1. Preheat your oven to 425°F and line two baking sheets with parchment paper. Trust me, this high heat is the secret to getting that perfect crunch without deep frying.
2. Slice the zucchini into thin rounds, about 1/8-inch thick. I like to use a mandoline for uniform slices, but a sharp knife works just fine—just take your time and be careful!
3. Place the zucchini slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture. This step really helps the chips crisp up instead of going soggy.
4. While the zucchini rests, mix together the flour, Parmesan, garlic powder, smoked paprika, salt, and pepper in a shallow bowl.
5. Beat the eggs in a separate bowl, and place the panko breadcrumbs in a third shallow dish.
6. Pat the zucchini slices dry with a clean towel. Then, dip each slice first into the flour mixture, shaking off excess, then into the beaten eggs, and finally coat with the panko crumbs. This three-step breading is what gives the chips their irresistible crunch.
7. Arrange the coated zucchini slices in a single layer on the prepared baking sheets. Don’t overcrowd them—you want plenty of space for the air to circulate.
8. Lightly spray or drizzle the chips with olive oil. This helps them brown beautifully in the oven.
9. Bake for 20-25 minutes, flipping halfway through, until the chips are golden and crisp. Keep an eye on them in the last 5 minutes to avoid burning.
10. Remove from oven and let cool slightly before serving. The chips will crisp up even more as they cool, so resist the urge to dive in right away (though I understand if you can’t!).

One thing I’ve learned over the years is that patience pays off in the kitchen. When I first started recipe testing these chips, I wanted them done fast, but now I know that slower, steady baking at the right temperature makes all the difference.