- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 183
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 270 mg
- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 183
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 270 mg
Ingredients
Directions
- In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne. Set aside.
- Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash. Using the knife or a mandoline, shave the tops into chips. Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy). Strain the chips and pat dry.
- Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat. Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes. Transfer with a fine mesh strainer to a paper-towel-lined dish. Season immediately with a sprinkle of spice mix. Repeat until all chips are fried. Transfer to a large bowl and serve.
