Preheat oven to 425°F

Blend panko in a food processor until it reaches a fine texture

In a bowl, combine almond flour, panko, and savory salt

Slice zucchini into ⅛-inch thick rounds and toss with a generous amount of kosher salt

Let zucchini sit for 10 minutes, then pat dry with paper towels

Beat eggs in a bowl. Dip each zucchini slice into egg, then into the breadcrumb mixture to fully coat

Arrange on a parchment-lined baking sheet, leaving space between each slice

Spray tops with olive oil and bake for 30 minutes, flipping halfway

Rest for 10 minutes before serving

For the spicy mayo, whisk together all ingredients in a small bowl and season to taste

Serve zucchini chips with spicy mayo on the side