Preheat the air fryer to 400°F (200°C). If your air fryer doesn't have a pre-heating mode, that's ok. Skip this step. The recipe will still work perfectly. It requires a few more minutes to air fry to get crispy chips.
Trim the end of the zucchinis. Keep their skin on and slice the zucchini in 1/4-inch (0.6 cm) thick rounds. Set aside in a bowl.
Prepare 3 shallow bowls: Bowl 1: add flour. Bowl 2: whisk almond milk and golden flaxseed meal and set aside for 10 minutes until an egg-like texture forms. Bowl 3: add panko crumbs, salt, garlic powder, oregano, onion powder, and nutritional yeast.
Spray the air fryer basket with an oil spray filled with avocado oil. Set aside.
Work with one zucchini round at a time. First, dip it into the flour and shake it to remove excess. Then dip into the egg-replacement mixture and stay above the bowl for a few seconds to remove any excess. Finally, dip and press both sides of the zucchini round into panko crumbs.
Place the covered zucchinis into the air fryer basket and repeat the steps above for the remaining zucchini rounds.
Place each covered zucchini round in a single layer in the air fryer basket, leaving some spaces between each round so they don't touch each other. Don't overlap the zucchini chips, or they won't cook properly.
Spray oil over the zucchini chips and air fry for 5-6 minutes at 400°F (200°C), then open the basket and flip over each slice using tongs or two forks.
Spray oil on top of the flipped zucchini slices, close the basket, and air fry for an extra 5-6 minutes or until crispy.
If not crispy enough for you, keep air frying.
*Flax egg: whisk 1/3 cup almond milk (or any non-dairy milk you like) with 1 tablespoon of flaxseed meal, stir, and set aside for 10 minutes until egg-like texture forms.