If using potato chip coating, process 3 big handfuls of potato chips (approx. 3 oz) in a food processor on a low setting until crumb-sized. Stir occasionally for even grinding. This should yield about 1/2 cup of crumbs. Add more chips if needed. (Skip if using panko bread crumbs).

Set up three plates: one with cornstarch, one with vegan mayonnaise, and one with potato chip crumbs or panko bread crumbs.

Add dried basil, dried oregano, granulated onion, salt, and pepper to the crumbs. Mix thoroughly with your fingers or a spoon.

Blot the green tomato slices dry with a clean towel. Dip each slice into the cornstarch, ensuring full coverage, then tap off excess.

Dip each cornstarch-coated slice into the vegan mayonnaise. Use your fingers to paint a smooth, even layer onto each slice, wiping off any large blobs of excess mayo.

Dredge each mayo-coated slice in the crumb mixture, ensuring it is completely covered.

Arrange the coated tomato slices in a single, even layer across the bottom of your air fryer basket.

If using potato chip crumbs, no oil spray is needed. Air fry at 400°F (200°C) for 7 to 8 minutes. Do not flip or shake to prevent crumbs from falling off. For subsequent batches, the air fryer will be preheated, so cooking time may be slightly shorter. Always maintain a single layer.