Prep the Zucchini
Wash and dry the zucchinis. Slice them very thinly on a mandoline at a diagonal angle for larger, oval-shaped chips. If using a knife, cut into paper-thin slices, about 3–4 mm thick.

Salt and Sweat
Spread the slices on a large tray in a single layer. Sprinkle lightly with salt, toss gently, and let them sit for 5–10 minutes to release moisture.

Prepare the Coating
In a wide bowl, combine the flour and semolina. Dredge the zucchini slices in the mixture, making sure they’re evenly coated on all sides.

Fry the Chips
Heat oil in a deep frying pan. Once hot, briefly dip each zucchini slice in a bowl of cold water, then immediately place it in the hot oil. Fry in batches for about 2 minutes, or until golden and crisp.

Drain and Season
Transfer the chips to paper towels to drain excess oil. While still hot, sprinkle with a touch of sea salt or flaky salt.

Repeat
Continue with the remaining zucchini slices, working quickly to ensure crisp results.