Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Spray the wire rack generously with non-stick cooking spray to prevent the delicate crust from sticking.

Wash the zucchinis and trim off the ends. Using a mandoline slicer, cut them into thin 1/4-inch (6mm) rounds. Pat the slices completely dry with paper towels to remove excess moisture before breading.

Grab three shallow bowls to create an efficient assembly line. In the first bowl, add the 1/2 cup (60g) all-purpose flour. In the second bowl, whisk the 2 large eggs (100g) until smooth and frothy.

In the third bowl, combine the 1 cup (120g) Panko breadcrumbs, 1/2 cup (50g) grated Parmesan cheese, 1 tsp (5g) garlic powder, and 1/2 tsp (3g) kosher salt. Toss the dry ingredients with a fork until thoroughly mixed.

Dip a zucchini slice into the flour, shaking off any excess so it's just a light dusting. Next, submerge it into the beaten egg, letting the extra liquid drip back into the bowl. Finally, press the slice firmly into the Panko mixture until completely coated on both sides.

Arrange the breaded slices in a single layer on the prepared wire rack. Lightly mist the tops with olive oil spray to promote browning. Bake for 15-20 minutes until the edges are deep golden brown and you can hear them sizzling.

Remove the pan from the oven and let the chips cool for 2 minutes to crisp up even further. Transfer them to a rustic ceramic serving bowl and sprinkle with 2 tbsp (8g) finely chopped fresh parsley.