Gluten Free Zucchini Chips

Place the sliced zucchini in a bowl and sprinkle with salt. Let it sweat for 30 minutes.

In a medium-sized bowl mix together all of the Emeril’s Essence ingredients and set aside.

Drain the zucchini and place on paper towels to absorb any further moisture and pat dry.

Heat oil in a wok or large pot over medium heat.

Lightly coat each slice of zucchini with cornstarch and drop them carefully into the hot oil. Do not crowd the pan—you may need to do them in batches. Fry them until golden brown, turning as necessary. Remove them onto a paper towel-lined baking sheet and immediately sprinkle with Emeril’s Essence to taste. Repeat the process until you are done. Serve at once.

Emeril’s Essence recipe by Emeril Lagasse.