Crispy Parmesan Butternut Squash Chips

Name: Crispy Parmesan Butternut Squash Chips
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1 medium butternut squash; Vegetable oil, for deep-frying; 2 sprigs rosemary; 2 sprigs sage; Kosher salt; 1/4 cup grated Parmigiano-Reggiano

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Level: Intermediate
Total: 1 hr

Prep: 45 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Intermediate
Total: 1 hr

Prep: 45 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

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1 medium butternut squash

Vegetable oil, for deep-frying

2 sprigs rosemary

2 sprigs sage

Kosher salt

1/4 cup grated Parmigiano-Reggiano

Directions

Watch how to make this recipe.

Special equipment:

deep-fry thermometer, mandoline

Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Discard or use the bulb portion for something else. Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill. Preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees F add the fresh herbs and fry until they stop sizzling. Remove from oil and drain on paper towels. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy. Season with salt and shower with fresh grated Parmesan and crumbled herbs.