1. Preheat your oven to 220°C. Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. Wash the zucchinis and slice them into thin rounds, about 3mm thick. Pat them dry using a paper towel to remove any excess moisture.

3. In a shallow bowl, combine the grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix well.

4. Dip each zucchini slice into the olive oil, ensuring both sides are coated.

5. Press each zucchini slice into the Parmesan cheese mixture, coating both sides evenly. Place the coated slices on the prepared baking sheet in a single layer.

6. Bake in the preheated oven for about 15-20 minutes, or until the zucchini chips turn golden brown and crispy. Keep an eye on them as they can burn quickly.

7. Once done, remove from the oven and let them cool for a few minutes before serving.

8. Enjoy your Keto Parmesan Zucchini Chips as a delicious low-carb snack or as a side dish with your favorite dipping sauce.

Note: You can also experiment with different seasonings or spices to suit your taste preferences.