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Preheat oven to 425 degrees.
Grease the top of a wire cooling rack with the coconut oil and place on a regular baking sheet.
Combine the first 4 ingredients in a medium bowl stirring with a whisk.
Add almond milk to a small bowl.
Dip zucchini slices in milk and then dredge the slice in the breadcrumb parmesan mixture to lightly coat both sides.
Place coated slices on the wire rack.
Repeat with each slice until all are coated and evenly dispersed on the wire rack.
Bake for 30 minutes or until browned and crisped, watch closely to make sure the chips don't burn!
Enjoy immediately and dip in a healthy ranch or marinara sauce if preferred!