Preheat and Prepare:

1. Thinly slice the zucchinis into rounds.
2. Preheat your oven to 425°F (220°C).
3. Whisk the eggs in a bowl.
4. In a separate bowl, mix the 1/4 tsp salt, panko, and parmesan.
5. Sprinkle the sliced zucchini with the all-purpose flour and remaining 1/4 tsp salt, tossing the zucchini slices until they are evenly coated.
6. Bread the zucchini slices by briefly dipping them in the whisked eggs, letting the excess run off, then coating them in the panko parmesan mixture.

Bake to Perfection:

1. Place an oven proof wire rack over a large rimmed baking sheet and spray it with cooking spray.
2. Arrange the breaded zucchini slices on the prepared wire rack to allow airflow underneath.
3. Sprinkle grated Parmesan cheese over the slices.
4. For extra crispiness, lightly coat the chips with olive oil spray.
5. Place the baking sheet in the preheated oven.
6. Bake for about 15-20 minutes, or until the zucchini chips are golden and crispy. Keep an eye on them to prevent burning.

Enjoy!

1. Once baked, remove the zucchini chips from the oven and let them cool slightly. As they cool, they will become even crispier.
2. Serve them as a delightful snack on their own or with a dip of your choice.