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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Jade Rodriguez
[email protected]These chips were easy to make and they turned out great! I used a mandoline to slice the squash and it worked perfectly.
Mr Mukeep
[email protected]I was skeptical about these chips at first, but I'm so glad I tried them. They're crispy and flavorful, and they're a great way to use up leftover butternut squash.
Hanoj Hanoj
[email protected]These chips were delicious! I made them for my family and they loved them. They're a great way to get kids to eat their vegetables.
Yasir Rajj
[email protected]I've made these chips several times and they're always a crowd-pleaser. They're crispy, cheesy, and flavorful. I love that they're a healthy snack option too.
Brendan Peterson
[email protected]These crispy parmesan butternut squash chips were a hit! I made them for a party and they were gone in minutes. They're so easy to make and they're a great way to use up leftover butternut squash. I'll definitely be making these again!