Preheat your air fryer to 400°F (200°C) for about 5 minutes.

In a shallow bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.

In a separate bowl, crack and whisk the egg until well-beaten.

Slice the zucchini into thin rounds, aiming for about ¼ inch thick and pat them dry with a paper towel.

Dip each zucchini round into the egg mixture, ensuring it’s fully coated.

Transfer the zucchini slices into the bowl with the breadcrumb mixture and press the breadcrumbs onto each side.

Lightly spray both sides of the zucchini rounds with olive oil.

Arrange the coated zucchini rounds in a single layer in the air fryer basket.

Air fry the zucchini chips for 12-15 minutes, flipping them halfway through.

Remove the crispy chips from the air fryer and let them cool slightly before serving.