These crisps live up to their name

Vegetables and fruits such as carrots and zucchini (surprise – a zucchini is technically a fruit!) are mostly made up of water. (A zucchini or carrot is about 95% water.) It can be a challenge to deal with all that water when cooking or baking – no one likes soggy zucchini bread!

One of salt's many superpowers is that it can pull water out of food. Plants are made up of countless tiny cells. When you sprinkle salt on vegetables and fruits, some of the water inside the cells is pulled out toward the salt. This process is called osmosis. Squeezing the shredded zucchini and carrot in a towel gets some of the water out, but salting them and letting osmosis do its work lets you squeeze out double the water! So, for crisps that are crispy – not soggy – use salt to draw out that extra water before cooking.