Zucchini Chips

I can't remember the last time I posted a recipe that I had never heard of before or read about on the internet.  A novel recipe, fancy that!  And novel in the good way, like Pride & Prejudice, not like Wicked (have you guys tried to read that horrible book?).  I didn't make up this recipe or anything, I got it from Gourmet Today, which I read like a novel in bed.  I read lots of cookbooks that way - am I alone here?  There are only so many hours in the day and I prefer to spend my reading time with what really matters.

I got to use my new mandolin for the first time, but you could use a sharp knife and a steady hand if you want.  You want to slice the zucchini paper-thin.  You only use two medium zucchinis and it makes more chips than you have the patience to dredge in flower.  Trust me on this.

That's some pretty thin zucchini.

Once I figured out how to set up my mandolin, it was a breeze.  I definitely recommend getting one if you are ever inclined to make any kind of chips - zucchini or otherwise.

You fry the chips in vegetable oil, which is good b/c this stuff is cheap.  I buy this big bottle for $2.50 on sale at CVS sometimes.  Much cheaper than peanut oil or shortening.

Once you slice your zucchini, heat up your vegetable oil in a large pot - preferably a dutch oven.  Make sure it's about 2 inches worth of oil, so the zucchini has plenty of room to breathe/fry.  Use a thermometer and heat the oil to 360 degrees.  Keeping the oil at the right temperature is the hardest part (well, the only hard part) of deep frying.

Dip the zucchini in cold water and then lightly dredge the slices in flour.  Shake of the excess flour and place on a large plate.

Fry about a dozen chips at a time in the oil.  Cook for 1-2 minutes until they turn lightly brown.  Try to flip the chips halfway through to make sure they cook evenly.

Remove the chips when they are browned and drain them on a paper towel.   Sprinkle a little bit of kosher salt on the chips while they still have a bit of oil on them.  After a batch or two you will know how cooked and how salty you prefer your chips.

Are these some beautiful chips, or what?  They taste even better than potato chips - even fresh potato chips (which I've only had at restaurants).  Zucchini has more flavor than potatoes and the chips have a great crunch, while maintaining a little lightness.  This is definitely no health food, but you do at least have the piece of mind that "hey, at least they aren't potato chips."  In the interest of full disclosure, I should probably tell you that I ate this entire recipe for dinner one night when John was out of town.  So I can say based on personal experience, this is not recommended.

Zucchini Chips
From Gourmet Today

3-4 cups vegetable oil for deep-frying
1 cup all-purpose flour
2 medium zucchini
Salt

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.