Wash the zucchinis thoroughly and pat them dry. Using a sharp knife or mandolin slicer, cut them into thin, even slices about ⅛ inch thick. Uniform thickness ensures even crisping.

Lay the slices on paper towels and sprinkle lightly with salt. Allow them to sit for 10–15 minutes. This process draws moisture out of the zucchini, helping the chips crisp instead of becoming soggy. Pat them dry with another paper towel.

Oven: Preheat to 425°F (218°C).

Air Fryer: Preheat to 400°F (204°C).

Add the zucchini slices to a large mixing bowl. Drizzle olive or avocado oil over them and toss until each slice is coated. In a separate bowl, combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Sprinkle the mixture over the zucchini and toss gently to ensure each slice is fully coated.

For Oven:

Place parchment paper on a baking sheet to prevent sticking. Arrange zucchini slices in a single layer without overlapping.

For Air Fryer:

Place slices in a single layer in the air fryer basket. Do not overcrowd; cook in batches if needed.

Oven baking: Bake for 18–25 minutes, turning halfway through. Chips should be golden brown and crisp on the edges.

Air frying: Cook for 8–12 minutes, shaking halfway through, until crisp and lightly golden.

Remove the chips and allow them to cool for 5 minutes. They continue to crisp as they cool.

Transfer to a dish, sprinkle with fresh parsley if desired, and serve warm with your favorite dip.