Crispy Parmesan Butternut Squash Chips (Tyler Florence) |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 |
special equipment: deep-fry thermometer, mandoline |
Directions:
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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