• Chips can be made 2 hours ahead and kept at room temperature. Reheat in a 350°F oven 8 to 10 minutes.
Recipe information
Total Time
30 min
Yield
Makes 8 to 10 servings
Ingredients
Special Equipment
Preparation
Step 1
Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
Step 2
Put flour in a shallow bowl, then fill another bowl halfway with cold water. Cut zucchini into paper-thin rounds with slicer, then separate slices. Put 12 slices in 1 sieve and dip into water, shaking off excess. Transfer slices to flour and dredge, then gently shake in second sieve to remove excess flour.
Step 3
Fry coated slices in oil, turning and separating, until golden brown, 1 to 2 minutes. Transfer zucchini chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt. Coat and fry remaining slices in same manner. Serve warm.
