Slice zucchini as thinly and uniform as possible (this is when having a mandolin comes handy).
Place on a paper towel for at least 10 minutes to let excess moisture drain. Mix together all the dry ingredients. In a bowl whisk the egg whites until frothy.
Place the zucchini in the egg mixture, then coat in the bread crumb mixture. Place on a baking sheet and when the baking sheet is full, bake for 5 minutes. Pull out the baking sheet and flip over the zucchini chips. Return to the oven for another 7 minutes.
Serve warm with fresh grated Parmesan cheese (optional).
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