1. Slice the zucchini into 1/8-inch rounds using a mandoline or sharp knife.

2. In separate shallow bowls, place flour, beaten eggs, and a mix of breadcrumbs, Parmesan, garlic powder, salt, and pepper.

3. Dip each zucchini round into flour, then egg, then coat with the breadcrumb mixture. Shake off any excess.

4. Bake at 425°F on a lined baking sheet for 20–25 minutes, flipping halfway through, or fry in hot oil until golden brown.

5. In a blender or bowl, mix mayonnaise, chopped basil, lemon juice, and a pinch of salt until smooth. Chill until serving.

6. Serve zucchini chips warm with basil mayo on the side. Sprinkle with flaky salt and fresh herbs if desired.