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.
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.
Fill your fryer, or pan, with enough oil to cover the zucchini slices (I used vegetable oil) then heat it to 350°F.
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.
Sit finished zucchini chips on a paper towel lined baking sheet to get off the excess grease and continue cooking the rest of your chips.
When you are done sprinkle the zucchini chips with the Kosher salt, Parmesan cheese, and Romano cheese.
Serve with a lemon aioli dipping sauce.