Start by washing the eggplants thoroughly under cold water. This removes any dirt or pesticides.

Cut the eggplants into 1/2-inch thick slices. This thickness allows for even cooking and crispiness.

Place the sliced eggplants in a colander and sprinkle with salt. Let them sit for about 15 minutes. This step draws out excess moisture and bitterness from the eggplants.

After 15 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels. This ensures they are not overly salty and helps them crisp up in the air fryer.

In a mixing bowl, combine the olive oil, garlic powder, paprika, black pepper, dried oregano, and red pepper flakes (if using). Stir well to create a marinade.

Add the dried eggplant slices to the bowl and toss them in the marinade until they are evenly coated. This will enhance the flavor and help with browning.

Preheat your air fryer to 375°F (190°C) for about 5 minutes. Preheating ensures that the eggplant cooks evenly.

Arrange the eggplant slices in a single layer in the air fryer basket. Avoid overcrowding to allow for proper air circulation.

Cook the eggplant for 15-20 minutes, shaking the basket halfway through the cooking time. This helps them cook evenly and achieve a crispy texture.

Check for doneness; the eggplant should be golden brown and crispy on the outside. If needed, add an extra 2-3 minutes of cooking time.

Once cooked, remove the eggplant from the air fryer and let them cool slightly. They will continue to crisp up as they cool.

Serve warm as a side dish or snack. They can be enjoyed plain or with a dipping sauce like tzatziki or marinara.