Zucchini Chips

Directions

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 360°F 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.
10. 10
    Note: Chips can be made 2 hours ahead and kept at room temperature.
11. 11
    Reheat in a 350°F oven 8 to 10 minutes.