Best 5 Crispy Parmesan Butternut 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 BUTTERNUT SQUASH CHIPS - TYLER FLORENCE

Steps:

• 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.

CRISPY PARMESAN-ROASTED BUTTERNUT SQUASH RECIPE - (4.5/5)

Steps:

• Preheat oven to 425 degrees F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.

CRISPY SQUASH CHIPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
• Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
• Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
• Season roasted chips with salt as needed.

PARMESAN BUTTERNUT SQUASH

Steps:

• Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.