• Wash the zucchini and cut them into thin slices. Do not peel the skin.
  
• In a wide bowl, add besan (gram flour), red chili powder, turmeric powder, garlic powder, cumin powder, and salt.

  Now add the water little by little and make a smooth batter with a whisker or hand. The batter should be similar to pancake/dosa batter consistency, not too thick or watery.
  
• On another plate, combine the panko, salt and mix well.

  Dip each zucchini slice in the besan batter and then place the zucchini in the panko and coat lightly on both sides. Repeat with the remaining zucchini slices.

  Tip: To make this mess-free and easy, I recommend having a wet hand and a dry hand. Use the wet hand for dipping zucchini slices in the batter and transfer them to the panko mixture. Then the dry hand to sprinkle panko on both sides of the slices and place them on the tray.
  
• Place the coated zucchini chips in a tray.
  
• Preheat the air fryer to 360°F (182°C). Add the zucchini slices to the basket of the air fryer and spread them in a single layer (cook in batches if required). Brush or spray chips with cooking oil spray.

  Air fryer them at 360°F (182°C) for 12-14 minutes or until they’re golden brown and crisp. Shake the basket halfway through. Roasting time may vary depending on the type of air fryer, the thickness of the zucchini slices.
  
• Serve it hot immediately with your favorite dipping sauce.
  

Oven Method:

• Preheat the oven to 425°F. Spread the breaded zucchini evenly in a single layer.Cook for about 20-25 minutes or until they are golden brown and crispy. You may have to turn them once halfway through. Baking time may vary based on your oven and the thickness of the zucchini slices.