Slice all the zucchini (courgettes) with a mandoline to a thickness of about three millimeters (1/8 inch).

Spread out onto a parchment-lined baking tray to dry. How long this takes will depend on how dry or humid the space is; we just want the outer moisture to evaporate. The drying part is a little time-consuming and can technically be skipped, but it really helps the zucchini slices hold their shape when frying.

Pour olive oil at a depth of seven and a half centimeters (three inches) into a wide deep pan.

Add the garlic and herbs and slowly heat the oil over a medium heat, then add some of the dried zucchini (fry them in batches, and ensure they don’t overlap) and fry for about five minutes, stirring to make sure everything colours evenly—we are looking for a golden-brown colour.

Remove the zucchini, garlic and herbs from the oil with a slotted spoon and drain on paper towel. Immediately season with salt.

When ready to serve, place the fried zucchini into a medium bowl. Season with pepper and mint vinegar.