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 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.
By hanginwithkidz
Great Falls, Mt.
on October 13, 2010
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The best way to cook these tasty little morsals is most definately in a "Fry Daddy". Just about 3 minutes and they are perfect. Once they are done take them out and drain them on a paper towel... make sure you sprinkle them with parmesan cheese. Ummmmmmmm... Yummy!!!
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