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Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
Slice the zucchini into ¼-inch thick rounds. Toss with the olive oil until well coated.
Stir the parmesan, breadcrumbs, basil, garlic powder, salt, and pepper in a shallow dish.
Place each zucchini round into the Parmesan mixture and press the coating onto both sides.
Arrange zucchini chips in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.