Crispy Squash Chips Recipes
BUTTERNUT SQUASH CHIPS
Steps:
- 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.
CRISPY PARMESAN BUTTERNUT SQUASH CHIPS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- 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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