2smallyellow squashzucchini or Mexican squash work, too
1tbspfine sea salt
olive oilfor frying
5garlic clovessliced thinly
1cuptapioca, arrowroot, or all-purpose flour*
1tbspflaked sea salt
1/4cupmint leavesfor garnish
1/4cupsmall basil leavesfor garnish
Slice the squash very thinly, about 1/8-inch using a mandolin. Put the sliced squash into a colander set over a large bowl. Toss the squash with sea salt and set aside for 1 hour. Use your hands to squeeze excess moisture out of the squash to remove any remaining liquid.
Set a wire rack over a baking sheet. In a small Dutch oven or cast iron skillet, heat 1/2 inch of olive oil until shimmering over medium-high heat. Fry the garlic until light golden, about 1 minute. Transfer the garlic to a wire rack.
Crack an egg over the squash and rub to coat. Add the flour to a large bowl and toss the squash, 1 handful at a time. Coat the chips evenly and use a slotted spider strainer to shake off excess. Fry in batches until the chips are very crispy and slightly brown, about 2 minutes per batch. Drain on the wire rack. Season with flaky sea salt and serve with fried garlic and balsamic vinegar. Add the basil and mint and serve.
Flour for Dredging: You can use tapioca or arrowroot starch/flour in this recipe. I used a blend of 50/50 tapioca and arrowroot. These are gluten free flours that tend to get crispy without a lot of browning. You can also use all-purpose flour in this recipe (not gluten free), which will brown a bit more.