Wash and dry the zucchini thoroughly.

Slice the zucchini into thin rounds, approximately ⅛-inch thick.

Arrange the zucchini slices in a single layer on paper towels.

Sprinkle generously with kosher salt.

Let the slices sit for 5–10 minutes to draw out excess moisture.

Pat the zucchini dry with paper towels.

Transfer the zucchini slices to a large mixing bowl.

Add olive oil and garlic powder.

Toss until all slices are evenly coated.

Arrange the zucchini in a single layer in the air fryer basket or trays.

Avoid overlapping for maximum crispiness.

Air fry at 400°F (200°C) for 15–20 minutes.

Check after 10 minutes and remove any chips that are already crisp and golden.

Continue cooking the remaining slices until crispy around the edges.

Transfer finished chips to a wire rack.

Allow them to cool for a few minutes before serving.