Use paper towels to thoroughly remove all moisture from zucchini slices before coating; excess water prevents crispiness and causes sogginess even with baking.

Dip zucchini in the yogurt-buttermilk mixture, then panko, then back into the yogurt briefly, and coat with panko again for an ultra-crispy, golden exterior.

Place zucchini chips on a wire rack set over a parchment-lined baking sheet to allow air circulation underneath, ensuring even crisping on all sides.

Toss panko breadcrumbs with a light coating of olive oil before using as a coating; this accelerates browning and creates deeper, more uniform golden-brown color.

Don't shy away with the seasoning in your Greek yogurt dip base—the zucchini dilutes flavors, so generous garlic powder, dill, and chives ensure well-seasoned chips throughout.