Prepare the dipping sauce by placing the avocado, lemon juice, yogurt, basil pesto, and green onion in a food processor.

Season with salt and pepper, then blend until smooth and creamy.

Transfer to a bowl, cover, and refrigerate until ready to serve.

Line a large tray with baking paper.

In a shallow bowl, combine the flour, garlic powder, and a pinch of salt.

Whisk the eggs in a second shallow bowl.

Mix the panko breadcrumbs and cornflake crumbs together in a third bowl.

Cut the mozzarella block into 2cm-thick slices, then cut into sticks or chip-shaped pieces.

Coat each mozzarella piece in the flour mixture, shaking off excess.

Dip into the beaten egg, then coat thoroughly in the breadcrumb mixture.

Place on the prepared tray and freeze for 1 hour or until firm.

Spray the frozen mozzarella chips generously with olive oil spray.

Line the air fryer basket with baking paper, leaving space around the edges for airflow.

Arrange the mozzarella chips in a single layer.

Cook the Air Fryer Mozzarella Chips at 180°C (350°F) for 4 to 4½ minutes or until golden brown and crispy.

Serve immediately with the creamy avocado dipping sauce.