Zucchini Chips

DIRECTIONS

• 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.
• 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.
• 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.
• Note: • Chips can be made 2 hours ahead and kept at room temperature.
• Reheat in a 350°F oven 8 to 10 minutes.