Squash Chips
A much healthier alternative to chips. Squash chips are delicious and have a slightly sweet taste to them which is balanced out by the sea salt. A must make!
Servings 4
Ingredients
- 1 butternut squash cut at the nape and peeled
- grape seed oil for frying or other good quality vegetable oil
- sea salt to taste
Instructions
- Pour enough oil into a pot until it fills about 2-3 inches from the bottom. Heat oil on the stove on medium high heat to start.
- While the oil is heating, and using a vegetable peeler, make long strokes and peel as much of the squash as possible.
- Test how hot the oil is by placing a small squash strip to see if it begins to fry quickly. If you don't notice tiny bubbles around the strip, the oil isn't ready. Wait until you notice the bubbles appear before you begin to fry your squash strips.
- Once oil is hot, drop a handful of strips at a time. Using a wooden or strainer spoon, loosen the pieces slightly and then leave the strips alone until they turn a nice dark gold colour.
- Remove using a strainer spoon (see pic for reference) and place on pan covered with parchment paper or napkins to absorb excess oil.
- Immediately sprinkle sea salt to taste and let slightly cool before enjoying. The chips will harden as they cool and become extra crunchy!
- Repeat steps 4 - 6.
- Enjoy immediately for best results.
Notes
The remaining bottom part of the butternut squash can be saved for soup or a stew.
These chips are best enjoyed when you make them. It's been my experience that they don't maintain their crunch very well when stored.
The best way to remove the tough skin from the butternut squash is to peel it! Don't bother using a knife. This is easier and better :) Very important:
As you continue to drop handfuls of the squash strips, turn the heat to medium so as to not burn the chips. The longer that the oil is being heated, the hotter it gets and so it's necessary to drop the heat to control the oil's temperature and allow the chips to cook properly.
These chips are best enjoyed when you make them. It's been my experience that they don't maintain their crunch very well when stored.
The best way to remove the tough skin from the butternut squash is to peel it! Don't bother using a knife. This is easier and better :) Very important:
As you continue to drop handfuls of the squash strips, turn the heat to medium so as to not burn the chips. The longer that the oil is being heated, the hotter it gets and so it's necessary to drop the heat to control the oil's temperature and allow the chips to cook properly.