Butternut Squash Chips

1. 1

   In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne.

2. 2

   Set aside.

3. 3

   Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash.

4. 4

   Using the knife or a mandoline, shave the tops into chips.

5. 5

   Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy).

6. 6

   Strain the chips and pat dry.

7. 7

   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.

8. 8

   Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes.

9. 9

   Transfer with a fine mesh strainer to a paper-towel-lined dish.

10. 10

    Season immediately with a sprinkle of spice mix.

11. 11

    Repeat until all chips are fried.

12. 12

    Transfer to a large bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.