To prep the zucchini, trim off the ends and slice into 1/4" slices.

Add the zucchini slices to a bowl and toss with 1 teaspoon of salt.

In a single layer, lay the salted zucchini on a cooling rack and set over a sheet pan. Allow the slices to drain for 30 minutes.

While the zucchini drains, place the cornstarch into a large Ziploc bag and set it aside. 

In a separate bowl, beat the eggs until well mixed. Set that mixture aside as well.

In a shallow dish or pie plate, combine the Panko breadcrumbs and the olive oil. Toss until the crumbs are well coated.

Add the remaining 1/2 teaspoon of salt, garlic powder, and parmesan cheese to the Panko. Mix until well combined.

After the zucchini has drained, place the zucchini on a double layer of paper towels and add another double layer of paper towels to the top of the zucchini slices. Press out as much remaining water as possible and pat the zucchini chips dry.

Add the zucchini chips to the cornstarch and toss until well coated. 

Next, working in batches, dip the zucchini slices into the egg wash and coat completely. Then move them to the Panko breadcrumb mixture.

Make sure to sprinkle and press the breadcrumbs onto the zucchini slices until well coated. Don't worry if some of the outer green edges still show through the breading, just ensure the middle of the zucchini is well breaded.

Repeat the above process until all the sliced zucchini is breaded. 

Air Frying The Zucchini:Preheat your air fryer for 5 minutes at 390º and spray the tops of your zucchini chips with olive oil cooking spray.

Spray the basket of the air fryer with olive oil cooking spray and add the zucchini in a single layer. You may need to work in batches depending on the size of your air fryer.

Air Fry for 6-8 minutes until the zucchini chips are well browned and crispy. You may need to flip the zucchini in the last two minutes of cooking.

Once all the zucchini chips are "fried", serve immediately with your favorite marinara or ranch dressing.