From Gourmet Today
3-4 cups vegetable oil for deep-frying
1 cup all-purpose flour
2 medium zucchini
Fill a dutch oven with at least 1 1/2 inches of vegetable oil. Heat over medium heat until oil is 360 degrees (use a thermometer). Meanwhile put 1 cup flour in a shallow bowl. Fill a large bowl with cold water. Using a mandolin (preferably) cut zucchini into paper-thin rounds. Dip zucchini in cold water and then dredge in flour. Be sure to shake off excess flour. Place floured zucchini in 360 degree oil (in batches of about 12 at a time) and fry for 1-2 minutes until lightly browned. Remove chips with mesh skimmer and place on a paper towel to drain. Immediately dust with salt. Coat the rest of the zucchini slices with flour and cook in batches of about a dozen at a time. Enjoy the chips warm. They can be made up to two hours in advance, kept at room temperature, and then reheated in a 350 degree oven for 8-10 minutes.