Slice the zucchini thin and even. Aim for 1/8-inch rounds. A mandoline is best, but a sharp knife works. Even thickness means even crisping.

Salt and drain. Lay slices on a paper towel–lined sheet and sprinkle lightly with salt. Let sit 10–15 minutes to pull out moisture, then pat very dry. This step is crucial for crunch.

Set up a breading station. In one bowl, whisk eggs with a splash of water. In a second bowl, stir together panko, Parmesan, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and a few grinds of pepper. Place flour in a third shallow dish.

Coat the slices. Dredge zucchini in flour, shaking off excess. Dip in egg, then press into the panko-Parmesan mix to fully coat. Place on a plate. Work in batches so the coating stays crisp, not soggy.

Preheat the air fryer. Set to 400°F (200°C) for 3–5 minutes. A hot basket helps set the crust fast.

Load the basket in a single layer. Lightly coat the basket with cooking spray. Arrange slices without overlapping. Mist the tops with a quick spray of oil for better browning.

Air fry until golden. Cook 6–8 minutes, flipping halfway. Chips are done when deeply golden and firm to the touch. If your air fryer runs hot, start checking at 5 minutes.

Season and serve. Sprinkle with a pinch of salt right out of the fryer. Add a squeeze of lemon if you like brightness. Serve with your favorite dip while hot and crackly.

Repeat with remaining slices. Keep finished chips on a wire rack so steam doesn’t soften them while you finish the next batch.