Preheat your oven to 425°F (220°C). Place a wire cooling rack over a baking sheet and lightly spray with non-stick cooking spray.

Slice the zucchini into uniform 1/8 to 1/4 inch thick rounds using a mandoline slicer or sharp knife.

Place zucchini slices on paper towels in a single layer. Sprinkle lightly with kosher salt and let sit for 15-20 minutes to draw out moisture. Pat them completely dry with fresh paper towels.

In a large bowl, toss the dried zucchini slices with olive oil until evenly coated.

In a shallow dish, mix the grated Parmesan, Panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper.

Press each oiled zucchini slice firmly into the Parmesan mixture, ensuring both sides are well coated.

Arrange the coated slices in a single, uncrowded layer on the prepared wire rack.

Bake for 15-20 minutes until the cheese is melted, bubbling, and deeply golden brown.

Let the chips cool on the rack for 5-10 minutes to crisp up fully before transferring to a bowl. Garnish with fresh parsley and serve.