Step 1

Using a mandoline or sharp knife, cut 1 medium zucchini crosswise into very thin rounds about 1/8-inch thick. Toss with 1/2 teaspoon kosher salt in a bowl, spread them out in a single layer on a double layer of paper towels to dry, then set aside for 5 to 10 minutes.

Step 2

Finely grate 1 small garlic clove into a small bowl. Finely chop 2 teaspoons fresh basil leaves and add to the bowl. Add 1/4 cup plain yogurt, 1/2 teaspoon grated Parmesan cheese, a pinch of kosher salt, and a few grinds of black pepper. Stir to combine. Garnish with more chopped basil leaves, if desired.

Step 3

Heat an air fryer to 370°F. Pat the tops of the zucchini slices dry with paper towels. Coat the air fryer basket or tray with cooking spray. Add enough zucchini slices to sit in a single, even layer. Coat with cooking spray, then sprinkle with 1 tablespoon of the grated Parmesan cheese and 1/4 teaspoon of the garlic powder. Air-fry until golden-brown, 7 to 8 minutes. Check the chips halfway through: Smaller chips may brown and crisp before larger ones, so remove those that are ready with tongs.

Step 4

Carefully transfer the chips with a slotted spoon or tongs to a serving plate or bowl. Repeat air frying the remaining chips, patting them dry before placing in the air frying if needed. Serve immediately with the dipping sauce.