Until you make these little babies!
They are truly crunchy. And delicious. And even though somewhat labor intensive, not hard to do!
So, let’s get started!
Butternut Squash Chips
1 Butternut squash, preferably one with a long, straight neck
That is where the seeds usually start. We want to use the top part for chips.
Peel the top part of the squash. You generally have to go over the same spot a couple of times to get to the bright orange flesh, with no whitish skin left, or the green veins that sometimes run under the skin.
You can go a little thinner or a little thicker, but I really wouldn’t go thicker than 1/4 inch, as the puffing up later will be impeded if the chip is too thick.
I usually blanch them in 4-5 batches. Make sure that you put them into the boiling water one by one, so none of them stick together going in!
You can also lay them out in a single layer on cookie sheets and dry them on the lowest setting of your oven.
I have no photos of the actual frying process. There is a reason for that!
Heat your fat to about 350-375 F.
So, one by one, using kitchen tongues again, place a dehydrated chip in the hot fat, almost instantly flip it around to the other side and them take it out. I am literally talking about a second on each side.
But in that second, magic happens. You will see the chip puff up, sometimes it will uncurl, and it will turn to a deep orange. Sometimes the color doesn’t look like it changed much, but it will continue cooking even after you pulled it out, so DO pull it out. They will turn into an orangey brown once they cool.
Place on a kitchen towel to drain the excess oil/fat.
Keep doing this, one by one.
And butternut squash season is coming, so they will be a lot cheaper too. Well worth stocking up on!
Here is what I’ve tried:
- I tried them fresh and fried, total flop. Literally. Nothing crispy about them at all!
- I tried them fresh (without the dehydrating step) both blanched and not blanched. Also didn’t work out. Except for making them paper thin ... but those don't hold up to much and they were quite hard to get to the right crispness without completely burning them. And no puffing up either.
- Tried them just soaked in water and then dehydrated and fried - got crispy and a little bit puffy but they also had an oddly bitter flavor, which I really didn’t care for!