Crispy Parmesan Butternut Squash Chips

Name: Crispy Parmesan Butternut Squash Chips
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 medium butternut squash; 6 servings Kosher salt; 59 milliliters grated Parmigiano-Reggiano; 2 sprigs rosemary; 2 sprigs sage; 6 servings Vegetable oil, for deep-frying

Crispy Parmesan Butternut Squash Chips might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 194 calories, 3g of protein, and 15g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and fodmap friendly diet. If you have rosemary, kosher salt, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Special equipment: deep-fry thermometer, mandoline

Equipment you will use

Kitchen 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.

Ingredients you will need

Butternut Squash

Fresh Herbs

Water

Vegetable

French Fries

Cooking Oil

Equipment you will use

Peeler

Mandoline

Pot

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.

Ingredients you will need

Parmesan