Crispy Parmesan Butternut Squash Chips

1. 1

   Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler.

2. 2

   Discard or use the bulb portion for something else.

3. 3

   Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill.

4. 4

   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.

5. 5

   Remove from oil and drain on paper towels.

6. 6

   Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy.

7. 7

   Season with salt and shower with fresh grated Parmesan and crumbled herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.