Prep the zucchini. Wash and dry the zucchini well. Slice into thin rounds, aiming for consistent thickness so they cook evenly. Pat the slices dry with paper towels to remove extra moisture.

Set up your coating stations. In one shallow bowl, beat the egg. In a second bowl, mix almond flour, Parmesan, garlic powder, onion powder, paprika, salt, and pepper until evenly combined.

Preheat the air fryer. Set it to 375°F (190°C). Lightly spray the basket with oil so the coating doesn’t stick.

Coat the slices. Dip each zucchini round in the egg, let the excess drip off, then press into the almond-Parmesan mixture to coat both sides. Place coated slices on a plate while you work.

Arrange in the basket. Lay the slices in a single layer in the air fryer. Don’t overlap. Lightly mist the tops with oil spray for extra crispness.

Air fry until crisp. Cook for 7–9 minutes, then flip and cook another 4–6 minutes. Chips are done when golden and crisp around the edges. Thinner slices cook faster; keep an eye on the first batch to learn your ideal timing.

Season and serve. Sprinkle with a pinch of salt while hot if needed. Serve right away with your favorite dip.

Work in batches. Repeat with remaining slices. Keeping a single layer is key to getting them crispy.