1. Start by preheating your air fryer to 400°F. This ensures that your zucchini chips will cook evenly and get that perfect golden crisp.
2. In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well to ensure even distribution of flavors.
3. In another dish, place the flour. This will help the egg and breadcrumb mixture adhere to the zucchini slices.
4. In a third dish, beat the eggs. This will act as the binding agent for the breadcrumbs.
5. Dip each zucchini slice into the flour, shaking off any excess. Then, dip it into the beaten eggs, and finally, coat it with the breadcrumb mixture, pressing gently to help the mixture stick.
6. Place the coated zucchini slices in a single layer in the air fryer basket, ensuring they do not overlap. You may need to cook them in batches depending on the size of your air fryer.
7. Lightly spray the zucchini slices with olive oil spray. This helps achieve that golden finish without adding too much fat.
8. Cook in the air fryer for about 8-10 minutes, flipping halfway through, until they are golden brown and crispy.

It’s always a joy to see the family gather around and snack on these while sharing stories from their day, much like we used to during our family gatherings when I was young. Don’t worry if the first batch isn’t perfect; remember, even burnt pies have their lessons!