Preheat your oven to 425°F (220°C).
Wash and slice the zucchinis into thin rounds, about 1/4 inch thick.
In a bowl, whisk the eggs until well beaten.
In a separate bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, oregano, salt, and pepper.
Dip each zucchini slice into the egg mixture, then coat it with the breadcrumb mixture.
Arrange the coated zucchini chips on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, flipping halfway through.
Remove from the oven and let cool slightly before serving.
