Preheat the oven to 425 degrees. Place an oven proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.
In a medium bowl, toss the zucchini rounds with the olive oil.
2 medium zucchini, 1.5 tablespoons olive oil
Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.
1/3 cup panko breadcrumbs, 1/3 cup grated parmesan cheese, 1/4 teaspoon salt
Dip the zucchini rounds into the breadcrumb mixture until each round is well coated, then place them on the prepared wire rack.
Bake for 15-20 minutes or until golden brown and crispy. Serve with ranch dressing if desired and enjoy!
Greek yogurt ranch
Notes
Pro tip: Be sure to slice the zucchini thinly and evenly so that they cook evenly. They should be about 1/8" thick, which can be done with a knife or you can use a mandolin slicer if you prefer.
Baked zucchini chips are best enjoyed immediately as-is or with your favorite dipping sauce.
Use gluten free breadcrumbs if gluten intolerant. For keto diets, sub the breadcrumbs with additional parmesan cheese.