Preheat the oven: Set your oven to 425°F (220°C). Prepare a baking sheet by either covering it with parchment paper or applying a light coat of oil to prevent food from sticking.

Prepare the zucchini: Slice the zucchini into thin rounds, about 1/8 inch thick, and pat them dry with a paper towel to remove excess moisture.

Coat the zucchini: In a small bowl, toss the zucchini slices with olive oil to ensure they are evenly coated.

Make the breadcrumb mixture: In another bowl, combine the panko breadcrumbs, grated parmesan cheese, and salt. Mix well.

Bread the zucchini: Dip each zucchini slice into the breadcrumb mixture, pressing lightly to ensure the coating sticks.

Bake the zucchini chips: Bake in the preheated oven for 20-25 minutes, or until the zucchini chips are golden brown and crispy. Flip the slices halfway through to ensure even baking.

Present: Take it out of the oven and allow it to cool for a few moments. Serve immediately with Greek yogurt ranch or your favorite dip for added flavor.