Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the zucchini into thin rounds, about 1/8 inch thick.
In a small bowl, mix together the almond flour, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
In another small bowl, beat the eggs.
Dip each zucchini slice into the egg mixture, then into the almond flour mixture, making sure to coat both sides.
Place the coated zucchini slices in a single layer on the prepared baking sheet.
Bake for 15-20 minutes, or until the chips are golden brown and crispy.
Serve hot and enjoy!
