Vegetables Zucchini Fried Zucchini Chips Be the first to rate & review! These fried zucchini chips from Food & Wine's Laura Rege are crispy and perfect alongside a glass of wine or a cocktail. Slideshow: More Zucchini Recipes By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on October 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Active Time: 25 mins Total Time: 1 hrs 25 mins Yield: 4 Ingredients 2 small zucchini, very thinly sliced on a mandoline Kosher salt Cold-pressed grapeseed oil, for frying 4 garlic cloves, thinly sliced 3/4 cup all-purpose flour Flaky sea salt 2 tablespoons aged balsamic vinegar 1/3 cup packed small basil leaves 1/3 cup packed mint leaves Directions Set a colander over a large bowl. Toss the zucchini with 1 tablespoon of kosher salt and transfer to the colander. Let stand for 1 hour. Using your hands, squeeze the zucchini, a small handful at a time, to remove any remaining liquid. Set a wire rack over a rimmed baking sheet. Heat 1/4 inch of grapeseed oil in a large, heavy-bottomed skillet until shimmering. Fry the garlic over moderate heat until light golden, about 1 minute. Using a slotted spoon, transfer the garlic to the wire rack. Spread the flour in a shallow bowl. Working in batches, dredge the zucchini in the flour and shake off the excess. Fry over moderate heat until golden and crisp, turning once, 1 to 2 minutes per batch. Using a slotted spoon, transfer the zucchini to the wire rack with the garlic. Season with flaky sea salt and let cool. Drizzle the zucchini and garlic with the balsamic vinegar, transfer to a serving bowl, toss with the basil and mint and serve. Rate it Print