Slice the zucchini into thin, even rounds. It’s important to keep the slices consistent in thickness for even cooking.
In one bowl, beat the eggs lightly. This will be your wet mixture for dipping the zucchini slices.
In a separate bowl, mix together the almond flour, grated Parmesan cheese, and Everything But The Bagel Seasoning. This will be your dry coating.
Dip each zucchini slice first in the beaten egg, ensuring it’s fully covered.
Then dredge it in the almond flour mixture, making sure the slice is evenly coated.
Preheat your air fryer to 375°F (190°C). This step is crucial for achieving the perfect crispiness.
Place the coated zucchini slices in a single layer in the air fryer basket. Make sure they don’t overlap, as this can prevent them from crisping up properly.
You may need to work in batches depending on the size of your air fryer.
Cook the zucchini slices for about 10-12 minutes or until they are golden brown and crispy. Halfway through, you may want to flip them to ensure even cooking.
Serve the zucchini chips immediately after cooking for the best texture. They can be enjoyed on their own or with a dipping sauce of your choice.
Repeat with the remaining zucchini slices until all are cooked.