Cut your zucchini into thin rounds, about ¼" thick. Sprinkle a little salt (just a pinch is enough) on the zucchini slices and let them sit for 10 minutes.

I like to use a large baking tray and lay paper towels underneath the zucchini slices.

After 10 minutes, you'll notice some liquid on the zucchini. Just wipe it off with a paper towel.

Note: Salting the zucchini isn't necessary, but it does help the breadcrumbs stick better to the slices by removing excess moisture.

In a bowl, mix together panko, parmesan cheese, Italian herbs, salt, and pepper.

In another bowl, beat an egg with a fork or a small whisk.

Take one zucchini slice at a time, dip it in the beaten egg, and then coat it with the parmesan-panko mixture.

Press down on each side to ensure a good coating. Place the coated slices on a baking sheet or large plate.

Repeat this process for all the zucchini slices.

When done, preheat your air fryer to 400 degrees Fahrenheit. Spray the air fryer basket with non-stick spray and put in as many zucchini slices as you can fit. But don't overcrowd.

You can use air fryer basket liners for easier cleanup.

Spray a light coat of non-stick spray on top of the zucchini slices and cook for 5 minutes.

Then, flip each slice over with kitchen tongs, spray again, and cook for another 5 minutes until the exterior is golden brown and crispy.

Take out the cooked slices from the basket and continue with the remaining batch.

Serve zucchini chips with marinara sauce or your favorite dipping sauce, and enjoy immediately.