- 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
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.