1. Wash and pat dry the zucchini, then slice into ¼-inch thick rounds.

2. Set up three bowls: one with beaten eggs, one with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper, and one for holding the zucchini slices.

3. Dip each zucchini round into the egg, then press into the breadcrumb mixture, coating both sides evenly.

4. Heat about ½ inch of oil in a skillet over medium-high heat until shimmering.

5. Fry zucchini rounds in batches for 2–3 minutes per side until golden and crisp.

6. Transfer cooked chips to a paper towel-lined plate and sprinkle lightly with salt.

7. In a small bowl, mix mayonnaise, chopped basil, lemon juice, and a pinch of salt to make the basil mayo. Chill until serving.

8. Serve chips hot with the basil mayo for dipping.