Using a mandolin or a sharp knife slice the zucchini into ¼” thick round slices.
Lightly sprinkle zucchini slices with salt and lay them out on paper towels for about 30 minutes, flipping them once. This will help remove some of the water from the zucchini.
In a small bowl mix together the flour, cornstarch, ½ tsp Kosher salt, pepper, oregano, and garlic powder.
Slowly add soda water, whisking the mixture lightly. When your batter is the consistency of pancake batter you can stop adding water.
Pour Panko breadcrumbs into another bowl.
Fill your fryer, or pan, with enough oil to cover the zucchini slices (I used vegetable oil) then heat it to 375°F.
While the oil heats dip each slice of zucchini into the batter, then into the Panko breadcrumbs pressing them into the breadcrumbs to make sure they are well coated on both sides. Set aside on a clean plate until the oil reaches temperature.
Gently drop 3-4 slices of coated zucchini into the oil and cook for 1-2 minutes on each side, or until golden brown and crisp.
Use a slotted spoon or wire basket to lift the fried zucchini out of the oil. Sit finished zucchini chips on a paper towel lined baking sheet to soak up the excess grease. Continue frying the rest of your zucchini.