1- Preheat & Prep
Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly coat it with olive oil spray.

2-Slice the Zucchini
Slice the zucchini into ⅛-inch-thick rounds. Keep them even for consistent crisping.

3-Salt & Rest (Don’t Skip!)
Sprinkle slices with ½ teaspoon kosher salt. Place them in a colander over the sink and let sit for 30 minutes. This draws out excess moisture for crispier chips.

After resting, rinse quickly and pat completely dry with paper towels.

4-First Bake
Arrange slices in a single layer on the prepared baking sheet. Spray lightly with olive oil.
Bake for 10–15 minutes, checking at the 10-minute mark. They should look slightly dried and just beginning to brown.

5-Add the Flavor Boost 
Remove from oven. Sprinkle with remaining ¼ teaspoon salt, black pepper, garlic powder, and grated Parmesan. No need to flip.

6-Final Bake
Return to oven and bake 15–20 more minutes, until browned and crisp.
Some slices may crisp faster — remove those early and continue baking the rest.

-The chips should feel dry to the touch and lightly golden with crispy edges