Lay out on paper towel and sprinkle zucchini with salt. Let sit for 20-30 minutes then wipe off excess water content to dry zucchini.
Preheat air fryer to 400 degrees fahrenheit.
Place zucchini sticks in a plastic bag (Ziploc or a reusable). Toss with 3 tablespoons of tapioca flour.
Take the beaten eggs and pour into the bag with the zucchini and tapioca flour. Seal the bag and toss to combine thoroughly.
In a second bag, mix coconut flour, arrowroot flour, tapioca flour, garlic powder, salt and paprika.
Move the eggy zucchini chips from the first bag to the second bag with the flour. Easiest to take handfuls of zucchini, shake while inside the bag to get rid of excess egg, and then place into second bag. You can do all the zucchini at once.
Seal bag and toss thoroughly to combine. Ensure that the zucchini chips have separated and are well covered.
Place zucchini chips in a single layer in the air fryer basket. Spray zucchini liberally with oil to make sure you don't have any dry areas of flour.
Cook for 7-10 minutes, flipping halfway through. If you have any pieces smaller than the rest, you may want to remove them when flipping the others. Remove when they're golden brown with a crispy crust.
Cook in batches, wiping out the air fryer in between to prevent clumping and burning of excess breading.
Serve your perfect air-fried zucchini fries immediately with your favorite dipping sauce!
If your eggs are clumpy, give them a quick spin in the immersion blender!Your cooking time may vary based on your air fryer.See blog for instructions on how to freeze.