Preheat the oven:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

Prepare the zucchini:

• Wash the zucchinis and slice them into thin rounds (about 1/4-inch thick).

• Pat them dry with paper towels to remove any excess moisture, which will help them crisp up during baking.

Prepare the breading mixture:

• In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, oregano, salt, and black pepper. Stir until everything is well mixed.

Prepare the egg wash:

• In another shallow bowl, whisk the egg until well beaten.

Coat the zucchini:

• Dip each zucchini round into the egg wash, making sure it’s fully coated. Then dip it into the Parmesan-breadcrumb mixture, pressing gently so the coating sticks well.

Arrange on baking sheet:

• Place the coated zucchini rounds on the prepared baking sheet in a single layer, making sure they don’t overlap.

Spray with olive oil:

• Lightly spray the zucchini chips with olive oil to help them crisp up while baking.

Bake the zucchini chips:

• Bake for 20-25 minutes, flipping them halfway through the baking time. Bake until the chips are golden brown and crispy.

Serve:

• Once baked, remove the zucchini chips from the oven and let them cool slightly. Serve warm with a dipping sauce like marinara, ranch, or a garlic aioli.