- Jewish Learning
1 medium acorn squash (about 2 pounds / 1 kilogram), very firm
oil, for frying
salt, to taste
Peel acorn squash with a very sharp potato peeler and cut away the peel from between the ridges with a small paring knife. Cut squash in half and discard pulp and seeds.
Peel squash into thin strips using the peeler. Pat strips dry with paper towel.
In a deep, heavy-bottomed skillet or large frying pan, pour in oil to a depth of 1 inch. Heat to medium-high temperature, 350 degrees Fahrenheit (180 degrees Celsius) on a deep-fry thermometer. (If you don’t have a thermometer, heat oil until it shimmers.)
Carefully place squash strips flat into the oil without overlapping. Working quickly, fry chips on medium heat for 1 to 2 minutes, or until chips begin to brown lightly.
Remove chips immediately from skillet using a strainer spatula or deep-fry skimmer. Drain on a large plate lined with paper towels.
Sprinkle lightly with salt and enjoy!
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