Zucchini “Chips”

• 1 kg/2½ lb zucchini
• salt
• flour
• l

Cut the zucchini into matchstick chips (do not peel the zucchini). Put the chips in a colander, sprinkle with salt and leave to drain for 1 hour. Wash and dry the zucchini chips thoroughly. Now dip the chips in flour, shake off the excess, and deep-fry in hot light olive oil until golden and crisp. Remove the chips from the oil with a perforated spoon and drain on absorbent paper. Sprinkle with