Wash zucchini and trim the ends. Using a sharp knife or mandoline, slice zucchini into 1/8–1/4-inch (about 3–6 mm) rounds. Pat slices dry with paper towels to remove surface moisture—this helps the coating adhere and prevents sogginess.

Set up dredging station

Place flour in a shallow bowl and season with 1/2 tsp of the salt and 1/4 tsp of the black pepper. In a second bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, and the remaining 1/2 tsp salt and 1/4 tsp black pepper; mix well and break up any large panko clumps.

Coat the zucchini

Working in batches (do not overcrowd), dredge each zucchini slice first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the panko-Parmesan mixture so both sides are evenly coated. Place coated slices on a wire rack set over a baking sheet to rest for 5–10 minutes—this helps the coating adhere.

Heat oil

Pour neutral oil into a deep skillet or medium pot to a depth of about 1/2 inch (approximately 1.5–2 cups depending on pan). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping one small breadcrumb into the oil; it should sizzle and become golden in about 30–40 seconds.

Fry zucchini chips

Fry the coated zucchini slices in small batches (4–6 at a time depending on pan size) for 1.5–2 minutes per side, until golden brown and crisp. Use tongs or a slotted spoon to turn slices gently. Avoid crowding so the oil temperature stays steady. Transfer fried chips to a paper towel–lined tray or wire rack and immediately season lightly with a pinch of salt if desired.

Keep warm

If making multiple batches, keep finished chips warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying remaining slices so they remain crisp.

Spicy Hawaiian Sauce

Combine mayonnaise, pineapple jam or drained crushed pineapple, sriracha, rice vinegar, soy sauce, lime juice, sesame oil, and finely sliced green onion in a small bowl. Whisk until smooth and well combined. Taste and adjust heat or sweetness — add more sriracha for spice or more pineapple for sweetness. Season with 1/8 tsp salt, stir, and chill for at least 10 minutes to let flavors meld.

Finishing

Arrange zucchini chips on a serving platter. Garnish with chopped cilantro or parsley if using and serve with the spicy Hawaiian sauce in a small bowl alongside. Offer lemon or lime wedges to squeeze over the chips for a bright finish.