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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray.
In a shallow bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, salt, and black pepper.
Dip each zucchini slice into the beaten egg, allowing any excess to drip off.
Press both sides of each slice into the Parmesan mixture until well coated.
Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray for extra crispiness.
Bake for 20–25 minutes, flipping the slices halfway through, until they are golden brown and crispy.
For even crispier chips, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Serve immediately with your favorite dipping sauce such as marinara, ranch, garlic aioli, or spicy yogurt dip.