BUTTERNUT SQUASH CHIPS
Steps:
- In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne. Set aside.
- Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash. Using the knife or a mandoline, shave the tops into chips. Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy). Strain the chips and pat dry.
- 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. Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes. Transfer with a fine mesh strainer to a paper-towel-lined dish. Season immediately with a sprinkle of spice mix. Repeat until all chips are fried. Transfer to a large bowl and serve.
PARMESAN SQUASH CHIPS
Snack on these simple roasted veggie chips from Delish.com
Categories appetizers healthy snack veggie snack roasted squash best squash chips parmesan chips squash snacks parmesan squash chips
Time 40m
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400° and line a baking sheet with parchment paper. In a large bowl toss together squash and olive oil. Season generously with salt, pepper, and red pepper flakes.
- In a shallow bowl mix together panko, parmesan, and parsley. One at a time dip squash into panko mixture, pressing to coat then place on prepared baking sheet.
- Bake until golden and crispy, 30 minutes, flipping halfway through. Meanwhile make dipping sauce: In a small bowl, stir together sour cream, lemon juice, and parsley. Season with salt and pepper. Serve chips with dipping sauce.
CRISPY SQUASH CHIPS
These crispy squash chips are savory, snackable delights that are also eco-conscious, making use of vegetable waste. Make them after or before you roast your squash flesh, when the oven is already hot. Serve with cool and creamy dips like buttermilk ranch dip.
Provided by DakotaKim
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
- Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
- Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
- Season roasted chips with salt as needed.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 33.1 g, Fat 7.2 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 450.4 mg, Sugar 6.9 g
EASY OVEN BAKED SQUASH CHIPS RECIPE - (4.2/5)
Provided by Pattywak
Number Of Ingredients 3
Steps:
- Using either a mandolin or a knife, cut the squash into very thin slices. Spray a cookie sheet (or two) liberally with cooking spray. Arrange the squash slices on the cookie sheets, ensuring that they don't touch (they can be really close to each other, but not touching). Preheat the oven to 200°F. Evenly sprinkle salt over the squash slices. Be careful not to use too much salt because the chips will shrink while cooking, which means they could end up being overly salty. You can always add more salt after they are baked. Sprinkle any additional desired seasonings on the chips. Put the cookie sheets in the preheated oven. Let the squash chips bake for 2-3 hours (check them at 2 hours and see how long they need from there). The longer you bake them, the crunchier they will be. Remove the chips from the oven when done, let cool, and serve with your favorite dips or on their own.
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