Follow these detailed steps to achieve perfectly golden and crispy zucchini chips every single time. The key is in the preparation and ensuring the zucchini slices are dry and well-coated.

Part 1: Preparing the Zucchini Chips

1. Preheat and Prepare: Begin by preheating your oven to 425°F (220°C). Line two large baking sheets with parchment paper. The parchment paper is essential to prevent the chips from sticking and makes cleanup a breeze. Lightly grease the parchment paper with olive oil spray or a thin layer of olive oil.
2. Slice the Zucchini: Wash and dry the zucchini thoroughly. Trim off the ends. Using a sharp knife or a mandoline slicer for ultimate consistency, slice the zucchini into uniform 1/4-inch thick rounds. Uniform thickness is the most critical step for even baking; if some slices are thicker than others, the thinner ones will burn before the thicker ones are cooked.
3. Draw Out Moisture: Arrange the zucchini slices in a single layer on a clean kitchen towel or a layer of paper towels. Sprinkle them lightly with salt. Let them sit for 15-20 minutes. You will see beads of moisture forming on the surface. This process, known as “sweating,” draws out excess water from the zucchini, which is the secret to preventing soggy chips and achieving maximum crispiness. After 15-20 minutes, use another towel to gently pat each slice completely dry.
4. Set Up the Breading Station: You will need three shallow dishes or bowls.
   • • Dish 1 (Flour): Combine the 1/2 cup of all-purpose flour with a pinch of salt and pepper.
     • Dish 2 (Egg): In the second dish, whisk the two large eggs until they are smooth and uniform.
     • Dish 3 (Panko Mixture): In the third dish, combine the 1 1/2 cups of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and 1/2 teaspoon of smoked paprika. Mix thoroughly until all the seasonings are evenly distributed throughout the panko.
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5. Coat the Zucchini Slices: Working with one zucchini slice at a time, follow this three-step process for a perfect coating:
   • First, dredge the dry zucchini slice in the flour mixture, shaking off any excess. The thin flour layer helps the egg wash stick.
   • Next, dip the flour-dusted slice into the beaten egg, ensuring it’s fully coated on all sides. Allow any excess egg to drip off.
   • Finally, press the egg-coated slice firmly into the panko-Parmesan mixture, patting it down to ensure a thick, even crust forms on both sides.
6. Arrange on Baking Sheets: As you coat each chip, place it on the prepared baking sheet in a single layer. It is crucial that the chips do not touch or overlap. Overcrowding the pan will cause the zucchini to steam instead of bake, resulting in a soft, soggy texture. Use two baking sheets if necessary to give them plenty of space.
7. Bake to Golden Perfection: Lightly spray the tops of the coated zucchini chips with olive oil spray. This helps them become golden-brown and extra crispy. Place the baking sheets in the preheated oven and bake for 15-20 minutes. Then, carefully remove the sheets, flip each chip over using tongs, and bake for another 10-15 minutes, or until the chips are deeply golden, crispy, and cooked through.

Part 2: Making the Creamy Herb Dip

1. Combine Ingredients: While the zucchini chips are baking, you can prepare the dip. In a medium bowl, combine the 1 cup of Greek yogurt, 1/4 cup of chopped fresh dill, 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh chives, 1 minced garlic clove, and 1 tablespoon of fresh lemon juice.
2. Mix and Season: Stir everything together until well combined. The dip should be flecked with green from the fresh herbs. Season with salt and freshly ground black pepper to your liking. Taste and adjust the seasoning if needed—you might want a little more lemon juice for brightness or a bit more salt to enhance the flavors.
3. Chill (Optional but Recommended): For the best flavor, cover the dip and let it chill in the refrigerator for at least 20 minutes before serving. This allows the flavors of the garlic and herbs to meld and deepen into the creamy yogurt base.