Crispy Parmesan Butternut Squash Chips

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

1 medium butternut squash

Vegetable oil, for deep-frying

2 sprigs rosemary

2 sprigs sage

Kosher salt

1/4 cup grated Parmigiano-Reggiano

Directions

Special equipment:
deep-fry thermometer, mandoline
  1. 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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