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.
- Cooks' note: Chips can be made 2 hours ahead and kept at room temperature. Reheat in a 350°F oven 8 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 996.88 Kcal (4174 kJ) | ||
| Calories from fat | 982.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.16g | 168% | |
|---|---|---|---|
| Sodium | 0.37mg | 0% | |
| Potassium | 25.9mg | 1% | |
| Total Carbs | 11.94g | 4% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 2.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 787.27 Kcal (3296 kJ) | ||
| Calories from fat | 775.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.2g | 168% | |
|---|---|---|---|
| Sodium | 0.29mg | 0% | |
| Potassium | 20.45mg | 1% | |
| Total Carbs | 9.43g | 4% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 2.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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