Crispy

Zucchini Chips

Avocado oil has a high smoke point—the temperature at which oil begins to burn—and is great for frying. Here, I shallow-fry zucchini into crispy, wispy chips that are better than potato chips any day. My advice? Double the recipe.

Serves 4 to 6

• 2 large zucchini, very thinly sliced with a mandoline slicer or a sharp knife
• ¼ cup avocado oil or coconut oil, plus more as needed
• Fine sea salt and freshly ground black pepper
• Paprika

Arrange the zucchini slices in a single layer on paper towels and blot away extra moisture.

In a medium skillet, heat the oil over medium-high heat. Working in batches, fry the zucchini until crisp and lightly browned, flipping some chips if necessary, 2 to 3 minutes total.

Drain on a paper-towel-lined plate, season with salt, pepper, and paprika to taste, and serve immediately.