Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper. Lightly spray the paper with olive oil spray to prevent sticking.

Step 2: Slice the Zucchini

Using a mandoline slicer or sharp knife, thinly slice the zucchini into ¼ inch rounds. The thinner the slices, the crispier the chips will be, but avoid making them too thin, or they might burn.

Step 3: Prepare the Parmesan Coating

In a shallow bowl, mix together the Parmesan cheese, almond flour (if using), garlic powder, paprika, oregano, salt, and black pepper.

Step 4: Whisk the Eggs

In a separate shallow dish, crack the eggs and whisk them until smooth.

Step 5: Coat the Zucchini Slices

Dip each zucchini slice into the whisked eggs, allowing any excess egg to drip off. Then press each slice into the Parmesan mixture, ensuring it’s well coated on both sides. Place the coated slices in a single layer on the prepared baking sheets.

Step 6: Bake the Zucchini Chips

Place the trays in the preheated oven and bake for 20-25 minutes, flipping the zucchini slices halfway through to ensure even browning. Keep an eye on the chips towards the end of the cooking time to prevent burning. They should be golden and crispy when done.

Step 7: Cool and Serve

Once baked, remove the chips from the oven and let them cool for a few minutes on the trays. They will crisp up further as they cool. Serve immediately or store for later.