2 cups Soya Bean Oil
1 cup wheat flour
2 Italian zucchini
Salt to taste
Seasoning powder for vegetables to taste
White pepper to taste
In a bowl, add the flour and seasoning. Mix well and set aside. Wash the zucchinis, dry them well and remove the ends. Cut them into very thin slices, coat in flour, remove the excess and set aside. In a medium, deep saucepan, heat the Soya Soya Oil over a low heat for about 10 minutes. Gradually add about 8 to 10 slices of zucchini and let them brown. With the help of a slotted spoon, remove the slices and place them on a paper towel, spreading them out well so that the excess oil runs off. Serve the chips as an appetizer, accompanied by yogurt and spring onion sauces, shoyu or teriyaki, mayonnaise with ketchup, among others.
