Step 1

Cut zucchini crosswise into about 32 (1/4- to 1/2-inch-thick) rounds. Place the zucchini rounds and cornstarch in a plastic bag; seal and shake to evenly coat the zucchini.

Step 2

Lightly beat egg whites in a shallow bowl. Place panko in another shallow bowl. Working in batches, shake excess cornstarch from the zucchini. Dip the rounds in egg whites, then dredge in panko, lightly pressing to adhere. Place the coated rounds on a parchment-paper-lined baking sheet.

Step 3

Preheat air fryer to 400 degrees F for 5 minutes. Lightly coat fry basket with cooking spray. Add about 10 zucchini rounds to the basket, lightly coat the tops with cooking spray and cook for 5 minutes. Turn the rounds over and coat again with cooking spray. Cook until golden brown and crispy, about 5 minutes more. Lightly sprinkle the chips with 1/4 teaspoon salt while still hot; transfer to a plate. Repeat the process 2 more times with cooking spray, the remaining zucchini rounds and salt.

Step 4

Combine sour cream, mayonnaise, chives, dill and lemon juice in a small bowl; stir well. Serve the dipping sauce with the zucchini chips.