Slice your zucchinis into 1/4-inch thick rounds—uniform thickness is crucial for even crisping in the air fryer. Set up three shallow bowls for your breading station: place flour in the first bowl, whisk together the egg and milk in the second bowl, and in the third bowl combine the panko, 1.25 cups parmesan, garlic powder, onion powder, and Italian seasoning. Season the flour lightly with salt and pepper. This organized setup ensures smooth, efficient coating without any confusion mid-breading.

Working with one zucchini slice at a time, coat it in the flour mixture, shaking off excess. Dip it into the egg mixture, letting the excess drip back into the bowl. Finally, press it into the panko mixture, making sure both sides are evenly coated—this creates the crispy exterior. I like to press gently on the panko coating so it adheres better and gives you a more satisfying crunch. Place each breaded slice on a clean plate and continue until all zucchini rounds are coated.

Lightly spray your air fryer basket with avocado oil cooking spray to prevent sticking. Arrange the breaded zucchini slices in a single layer in the basket—they should not overlap or touch. Spray the tops lightly with cooking spray as well; this helps them crisp up beautifully. Air fry at 400°F for 8 minutes, shaking the basket or flipping the slices halfway through cooking. The chips are done when the panko coating is golden brown and crispy.

While the zucchini chips are crisping, prepare your dipping sauce. In a small bowl, combine the sour cream, 2 tbsp finely grated parmesan, Italian seasoning, garlic powder, dill, and cayenne pepper. Mix until smooth and season with a pinch of salt and pepper to taste. I find that finely grated parmesan dissolves better into the sour cream, giving you a silkier, more refined dip rather than a grainy texture.

Transfer the crispy zucchini chips to a serving plate while they're still hot—this is when they're at their crispiest. Serve immediately alongside the herb dip. If you're making these for a party, I recommend serving them right away because they're best enjoyed warm and crunchy.