Prep the zucchini: Wash and dry the zucchinis well. Slice into thin rounds, about 1/8 inch thick. Thinner slices crisp better, but avoid paper-thin pieces that can burn.

Blot the slices: Lay slices on a clean towel or paper towels and pat dry. Removing moisture is key for a crisp result.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. A hot basket helps the coating set quickly.

Make the coating: In a shallow bowl, mix panko, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper until combined.

Whisk the egg: In a second bowl, whisk the egg with milk or water until smooth. This helps the crumbs stick.

Dip and coat: Working in batches, dip zucchini slices into the egg, let excess drip off, then press into the crumb mixture to coat both sides. Shake off loose crumbs.

Load the basket: Lightly spray the air fryer basket with oil. Arrange slices in a single layer without overlapping. Spray the tops lightly with oil for extra crispness.

Air fry the first side: Cook at 375°F (190°C) for 5–6 minutes until lightly golden.

Flip and finish: Flip each chip, spray again, and cook another 3–5 minutes, or until crisp and deep golden around the edges. Keep a close eye at the end—thin slices brown quickly.

Season and serve: Sprinkle with a pinch of salt while hot. Serve immediately with your favorite dip.

Repeat: Continue with remaining slices. If your air fryer runs hot, reduce time slightly for later batches.