• Begin by preparing a baking sheet lined with paper towels. Slice the zucchini into thin, chip-like shapes using a mandoline or sharp knife set to approximately 1.55mm. Place them in a single layer on the paper towels and evenly sprinkle with salt. Allow to rest for 10 minutes to draw out moisture for extra crispness.

For Zucchini Chips:

• While the zucchini is resting, combine the grated parmesan, garlic powder, paprika, and Italian seasoning in a bowl. After the zucchini has salted, pat the slices dry with additional paper towels to eliminate excess moisture. In a large bowl, coat the zucchini with the avocado oil, then sprinkle the parmesan mixture over them while tossing gently to ensure all sides are covered.
• Preheat your air fryer to 345°F (175°C). Lightly spray the basket with olive oil spray to prevent the chips from sticking. Arrange the zucchini slices in a single layer in the basket, cooking in batches if necessary to avoid overcrowding. Cook for 12 to 14 minutes, observing closely and removing any chips that turn golden and crispy sooner.
• Once each batch is complete, transfer the chips to fresh paper towels to allow them to become even crispier. Serve them warm for the best texture and flavor. Enjoy your delicious and healthy snack!