Slice the zucchini a fourth of an inch thick. You can make thinner chips and they will be crispier, but I like slightly thick chips. If you make the chips thinner make sure you reduce cook time accordingly. I would air fry them for under 10 minutes.
Place the zucchini chips in a bowl with the flaxmeal. Add ½ teaspoon salt and mix. Let stand a couple of minutes so the zucchini expresses a bit of moisture, then toss with the flaxmeal so it adheres to the zucchini chips. You can also add a tablespoon of water if you find the flax is not adhering.
Add the remaining ingredients to the bowl: chickpea flour, almond flour, ground cumin, cayenne, turmeric, salt to taste and extra virgin olive oil, if using. Mix well until all chips are coated with the spices.
Preheat the air fryer to 400 degrees Fahrenheit/205 degrees Celsius. Arrange the zucchini fries in a single layer in the air fryer basket.
Air fry the zucchini for 7 minutes, then flip the chips over and air fry for another 6 minutes, for a total of 13 minutes. The zucchini fries should be golden-brown with a nice crust.
Remove to a plate. Serve immediately. The zucchini fries are best eaten right after they are made, when they will be at their crunchiest. They will get softer as they stand but they will still taste amazing. You can always reheat the chips in the air fryer for a couple of minutes to make them crispy again.