In a medium bowl whisk together the flour, baking powder, salt, and garlic powder until well combined.

Drizzle in the olive oil and use your fingers or a fork to work it into the dry ingredients until the mixture resembles damp sand.

Add the water a little at a time, stirring until a soft dough forms that pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes until smooth and elastic.

Divide the dough into 2 or 3 pieces. Working with one piece at a time, roll the dough very thin, almost like a tortilla or cracker, so you can almost see your fingers through it.

Sprinkle the rolled dough evenly with the grated Parmesan and dried Italian herbs, then lightly roll again to press the cheese and herbs into the surface.

Use a pizza cutter or sharp knife to cut the dough into chip-sized strips, triangles, or rectangles, keeping the pieces as even as possible.

Preheat the air fryer to 350 °F for 3 to 5 minutes.

Arrange the dough pieces in a single layer in the air fryer basket, leaving a little space between each piece and working in batches as needed.

Air fry for 5 to 7 minutes, flipping the chips halfway through, until golden and crisp and the Parmesan smells toasty.

Transfer the chips to a cooling rack to cool completely and crisp up further, then repeat with the remaining dough and serve.