1. Wash and dry your zucchini thoroughly. Slice the zucchini into thin, uniform rounds, about 1/8-inch thick, using a sharp knife or mandoline.

2. Lay the zucchini slices in a single layer on a few sheets of paper towel. Sprinkle lightly with salt and let them sit for 10-15 minutes to draw out excess moisture. Gently blot the zucchini dry with more paper towels.

3. While the zucchini is de-watering, preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper or a silicone baking mat.

4. In a medium bowl, toss the dried zucchini slices with olive oil until lightly coated. Then, sprinkle with grated Parmesan cheese, garlic powder, salt, and black pepper. Toss gently until all the slices are evenly coated with the seasoning mixture.

5. Arrange the seasoned zucchini slices in a single layer on the prepared baking sheet, ensuring they are not overlapping. Use two baking sheets if necessary.

6. Bake for 20-25 minutes, flipping them halfway through, until the chips are golden brown and crispy. Keep a close eye on them during the last few minutes to prevent burning.

7. Remove the baking sheet from the oven and let the zucchini chips cool on the sheet for a few minutes. They will crisp up even more as they cool. Serve immediately and enjoy!