Zucchini Chips

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 32mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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.
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