Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper or place wire racks over the sheets.

Pat the zucchini slices dry with paper towels to remove excess moisture, which ensures a crispier texture.

Set up a dredging station: place the beaten eggs in one shallow bowl and combine the breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a second shallow bowl.

Dip each zucchini slice into the egg wash, let the excess drip off, then press into the breadcrumb mixture until fully coated on both sides.

Arrange the slices in a single layer on the prepared baking sheets, ensuring they do not overlap.

Lightly spray the tops of the zucchini slices with olive oil spray to promote browning.

Bake for 15 minutes, then flip each slice and bake for an additional 10 to 15 minutes until golden brown and crispy.

Remove from the oven and allow the chips to rest for 5 minutes on a wire rack to firm up before serving.