01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly coat with nonstick spray.
02 - In a shallow bowl, combine Parmesan, panko breadcrumbs, garlic powder, black pepper, and salt until evenly mixed.
03 - In a separate bowl, whisk eggs until smooth.
04 - Dip each zucchini slice first in egg, then coat thoroughly with the Parmesan-panko mixture, pressing gently to adhere.
05 - Place coated zucchini in a single layer on the prepared baking sheet. Mist lightly with nonstick spray. Bake for 20–23 minutes until golden brown and crisp, turning halfway through for even browning.
06 - Transfer warm zucchini chips to a serving dish and enjoy immediately for best texture.