Prep: Cut zucchini into thin 1/8-inch slices. Sprinkle with salt and place in colander to drain for 10 minutes. Pat thoroughly dry with paper towels.

Season: Lightly coat zucchini slices with cooking spray. Combine Parmesan and garlic powder, then sprinkle evenly over chips.

Air Fry: Place in single layer in air fryer basket. Cook at 370°F / 187°C for 7-8 minutes until crispy and golden brown.

Make Dip: While chips cook, mix yogurt with chopped basil, minced garlic, salt and pepper.

Serve: Enjoy chips immediately while hot and crispy, served alongside herbed yogurt dip.