01 -
Preheat the oven to 425°F. Place an oven-proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.
02 -
In a medium bowl, toss the zucchini rounds with the olive oil, ensuring each round is evenly coated. Note: Confirm that the zucchini slices are thin (1/8 inch) to achieve crispiness.
03 -
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and salt. Stir well to ensure the mixture is evenly mixed.
04 -
Dip each zucchini round into the breadcrumb mixture until fully coated, then place them on the prepared wire rack.
05 -
Bake the zucchini chips for 15–20 minutes or until golden brown and crispy. Monitor closely to prevent overbaking.
06 -
Serve immediately alongside Greek yogurt ranch (if desired) as a dipping sauce. Enjoy your crispy zucchini chips!