Preheat the oven to 475°F.

Spray a baking sheet with nonstick cooking spray. Set aside.

Cut zucchini into 1/4-inch thick slices.

In a shallow bowl, stir together the breadcrumbs, pepper, and Parmesan cheese.

Place the egg whites in a small mixing bowl. Dip the zucchini slices into the egg whites, then dredge them in the breadcrumb mixture to coat both sides. Arrange the slices on the prepared baking sheet.

Bake the zucchini on middle rack of oven for 5 minutes.

Using a spatula, flip the slices over. Continue baking until browned and crispy, 5-10 minutes.

Check to see that chips are done. Remove from oven or add time as needed.

Serve with marinara sauce or ranch dressing for dipping, if desired, and sprinkle with a little extra Parmesan if you like.