Crispy Butternut Squash Chips with Herbed Parmesan
Enjoy a delightful crunch with these Crispy Butternut Squash Chips, inspired by Tyler Florence's culinary expertise. This recipe transforms fresh butternut squash into irresistible snacks that boast a perfect balance of savory herbs and Parmesan cheese. Ideal for gatherings or as an indulgent afternoon snack, these chips are gluten-free and pack a flavorful punch. Use fresh sage and rosemary to elevate the taste and create a gourmet experience right at home. Satisfy your cravings with this healthy alternative to traditional chips that everyone will love!
6
Servings
50
Calories
5
Ingredients
Ingredients
Butternut squash
1 (large, peeled and sliced into thin discs)
Fresh sage
6-8 (sprigs)
Fresh rosemary
2 (sprigs)
Kosher salt
to taste (for seasoning)
Parmesan cheese
1/4 (cup, grated)
Instructions
1
Begin by preparing the butternut squash. Carefully cut off the solid cylindrical top, peel the remaining flesh, and set aside the bulbous base for another dish. Using a mandolin slicer, cut the squash into thin discs, ensuring they are as uniform as possible for even cooking.
2
Soak the sliced squash chips in a large bowl filled with ice water for 10-15 minutes. This step helps to remove excess starch and results in a crispier texture. After soaking, drain the chips and pat them dry thoroughly with paper towels to avoid oil splatter during frying.
3
In a large pot, heat peanut or vegetable oil to a depth of 2-3 inches. Use a kitchen thermometer to monitor the oil and bring it to a temperature of 325°F (165°C).
4
Once the oil is at the right temperature, add the fresh sage and rosemary sprigs carefully to the oil. Fry the herbs until they stop sizzling and become crispy, about 1-2 minutes. Remove the herbs from the pot and let them drain on paper towels. Once cool, crumble them into small pieces and set aside.
5
In batches, add the dried squash chips to the hot oil, being careful not to overcrowd the pot. Fry each batch for 2-3 minutes, or until they turn golden brown and crispy.
6
After frying, drain each batch of chips on paper towels, immediately sprinkling with the crumbled herbs, kosher salt, and grated Parmesan cheese while they are still hot to ensure they adhere. Serve warm or allow to cool and store in an airtight container.
Nutrition Information
3g
Fat
5g
Carbs
1g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Butternut Squash Chips with Herbed Parmesan?
They are a healthy, gourmet alternative to traditional chips, made from thinly sliced butternut squash seasoned with fried sage, rosemary, and Parmesan cheese.
Who is the inspiration behind this recipe?
This recipe is inspired by the culinary expertise of chef Tyler Florence.
What part of the butternut squash is used for the chips?
The solid cylindrical top of the squash is peeled and sliced into thin discs, while the bulbous base is set aside for other dishes.
Why do I need to soak the squash slices in ice water?
Soaking the slices for 10-15 minutes helps remove excess starch, which results in a much crispier texture when fried.
What is the recommended thickness for the chips?
The squash should be sliced into thin discs using a mandolin slicer to ensure they are uniform for even cooking.
What is the correct oil temperature for frying these chips?
The oil should be heated to a temperature of 325°F (165°C).
Which types of oil are best for this recipe?
Peanut oil or vegetable oil are the recommended choices for frying.
How do I prepare the herbs for the chips?
Fry fresh sage and rosemary sprigs in the hot oil for 1-2 minutes until crispy, then crumble them into small pieces once cooled.
How long should I fry the butternut squash chips?
Each batch of squash chips should be fried for 2-3 minutes or until they are golden brown and crispy.
Is this recipe gluten-free?
Yes, these butternut squash chips are gluten-free.
When should I add the Parmesan and herbs to the chips?
Sprinkle the crumbled herbs, salt, and Parmesan cheese immediately after frying while the chips are still hot so the seasonings adhere.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
How many calories are in one serving?
Each serving contains approximately 50 calories.
What is the fat content per serving?
There are 3 grams of fat per serving.
How many carbohydrates are in these chips?
Each serving contains 5 grams of carbohydrates.
Do these chips contain any protein?
Yes, there is 1 gram of protein per serving.
What is the fiber content of this snack?
There is 1 gram of fiber per serving.
Why is it important to dry the squash after soaking?
Thoroughly drying the chips with paper towels prevents oil splatter during the frying process.
How much Parmesan cheese is needed?
The recipe calls for 1/4 cup of grated Parmesan cheese.
What herbs are used in this recipe?
The recipe uses 6-8 sprigs of fresh sage and 2 sprigs of fresh rosemary.
Can I store these chips for later?
Yes, once they have cooled, you can store the chips in an airtight container.
What is the best way to slice the squash consistently?
Using a mandolin slicer is the best way to achieve uniform, thin discs.
Should I fry all the squash at once?
No, you should fry the chips in batches to avoid overcrowding the pot, which ensures they cook evenly and stay crispy.
What is the texture of the fried herbs?
The sage and rosemary become very crispy and can be easily crumbled into a flavorful seasoning.
Is salt included in the seasonings?
Yes, kosher salt is used to taste for seasoning the hot chips.
What depth should the frying oil be?
You should fill a large pot with 2-3 inches of oil.
How do I know when the herbs are done frying?
The herbs are done once they stop sizzling and appear crispy, which usually takes about 1-2 minutes.
What is a good way to use the leftover bulbous base of the squash?
While this recipe uses the top, the base can be roasted, mashed, or used in soups for another meal.
Does this snack contain any sugar?
The nutritional information indicates that there is no significant sugar content in this recipe.
Is a kitchen thermometer necessary?
Yes, a kitchen thermometer is recommended to accurately monitor the oil temperature and keep it at 325°F.