Ingredients
- 1 medium butternut squash
- Vegetable oil, for deep-frying
- 2 sprigs rosemary
- 2 sprigs sage
- Kosher salt
- 1/4 cup grated Parmigiano-Reggiano
- Special equipment: deep-fry thermometer, mandoline
Directions
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.
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By stephmce
Oklahoma City, OK
on May 20, 2013
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For those who are having issue with chips not getting crispy enough, I wonder if your oil is the right temperature. Tyler recommends 320 but if your chips come out either soft or burnt at 320, I'd recommend adjust the oil temp. Try temps within the 300-350 range and see if that helps.
By micamouse3
San Antonio, TX
on June 19, 2011
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OH my gosh, what do I say about the flavor of these "chips". The flavor is one of the best things I've ever tasted but "chips"? I"m not sure about that. I couldn't get my crunchy. That was okay though. The flavor out weighed that. Next time I will work on making sure that I perfect the crispiness of these. Thinking they should have been cut thinner. Very easy to make too!!
By mazzucasusan_11...
Cherokee Villag...
on November 01, 2010
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We loved them with the parmesan cheese sprinkled on top. Easy to make and easy to eat.
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