Directions:
- Cut the solid cylindrical top off the squash and remove the peel. (Set the bulbous base aside for another recipe.) Slice into very thin discs using a mandolin. Soak chips in a large bowl of ice water for 10-15 minutes. Pat dry with paper towels.
- Heat peanut or vegetable oil 2-3 deep in a pot; bring temp up to 325°F Add sage and rosemary and fry until they stop sizzling and are crispy. Remove herbs and drain on paper towels. Crumble herbs and set aside.
- Add squash chips to oil in small batches, frying each batch 2-3 minutes until crispy. Drain on paper towels, sprinkling with crumbled fried herbs, salt and parmesan cheese while still hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 28.61 Kcal (120 kJ) | ||
| Calories from fat | 10.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 1% | |
| Sodium | 64.67mg | 3% | |
| Potassium | 88.12mg | 2% | |
| Total Carbs | 2.99g | 1% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 103.6 Kcal (434 kJ) | ||
| Calories from fat | 39.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 2% | |
|---|---|---|---|
| Cholesterol | 13.28mg | 1% | |
| Sodium | 234.18mg | 3% | |
| Potassium | 319.09mg | 2% | |
| Total Carbs | 10.83g | 1% | |
| Sugars | 1.84g | 2% | |
| Dietary Fiber | 1.75g | 2% | |
| Protein | 6.59g | 4% | |
| Vitamin C | 17.8mg | 8% | |
| Vitamin A | 0.8mg | 8% | |
| Iron | 1mg | 2% | |
| Calcium | 209.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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