Zucchini Chips

1. 1

   Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360F on thermometer.

2. 2

   Put flour in a shallow bowl, then fill another bowl halfway with cold water.

3. 3

   Cut zucchini into paper-thin rounds with slicer, then separate slices.

4. 4

   Put 12 slices in 1 sieve and dip into water, shaking off excess.

5. 5

   Transfer slices to flour and dredge, then gently shake in second sieve to remove excess flour.

6. 6

   Fry coated slices in oil, turning and separating, until golden brown, 1 to 2 minutes.

7. 7

   Transfer zucchini chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.

8. 8

   Coat and fry remaining slices in same manner.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.