Gluten Free Zucchini

When I found out I was Gluten intolerant I was mortified to think that my favorite summer-time treat would be banished from my diet . . . . well low & behold I have made a gluten free version ! ! ! !  YAY ! ! !

Gluten Free Zucchini Chips

• 2-small to medium Zucchini
• Rice Flour
• Season salt
• Pepper
• water/milk
• oil 

While the oil is heating (medium to medium high heat) mix the dry ingredients together in a zip-lock baggy.
Slice the Zucchini into 1/4 inch slices (I like mine a little "thick" if you like yours thinner, by all means slice them that way).

Place slices into water or milk (or mixture of both) to soak for just a few seconds.
Remove slices from liquid & place in bag (I only do about 10 slices at a time for a medium pan), ZIP bag almost closed, blow air into bag (like a balloon) finish zipping closed. 

Shake bag (I have never had a bag break, but be aware it may if shaken too hard with too much air) to cover slices in rice flour mixture.

Remove covered slices from bag & place carefully in pan of preheated oil.

Fry until golden brown, turning once (or until desired color)

Remove & "drain" on a paper towel covered plate. (I usually sprinkle with white salt right after removing from the oil - but that is optional)
Cool slightly & enjoy!!! :)

These are so yummy!!! And I have noticed that the rice flour doesn't burn like wheat flour does, leaving your oil cleaner & able to store & re-use for another day! (I store mine in an air tight container)

Enjoy your yummy New Beginnings!