Crispy Parmesan Butternut Squash Chips
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 125
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 6
- Sodium
- 332
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
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- 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.