Fried Zucchini Chips

Sprinkle the coarse salt over the sliced zucchini and let them rest in a colander or on a plate for about 15 minutes. This will remove some of the moisture from the zucchini. Then arrange the sliced zucchini in a single layer on some paper towels and pat them dry.

Heat the oil in a deep skillet or pot until very hot. I don’t even really know a temperature, but like Satan’s gym hot.

Pour the milk into a shallow dish. Set aside. Combine the flour, onion powder, garlic salt and cayenne in another shallow dish, tossing to incorporate.

Then it’s just an assembly line. You’ll dip the zucchini into the milk, then into the flour mixture, shaking off any excess. And then into the hot oil they go. Fry for about 2 minutes, or until golden brown. Transfer the zucchini from the pan to a paper towel-lined plate. Repeat until all slices are good and fried. (Make sure that you don’t overcrowd the pan.) I didn’t photograph the frying because I’m a total sissy.

Serve chips with another good sprinkle of coarse salt and garnished with chopped fresh parsley. You can’t eat just one. JUST TRY.