Munchy Crunchy Acorn Squash Chips
- Cooking and Prep: 30 m
- Serves: 4
Peel the Squash
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.
The firmer the squash, the crispier the chips. Chips made from firm acorn squash are the closest thing in taste and texture to potato chips.
Fry the Chips
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!
These chips will stay crispy for a few days in the refrigerator, loosely covered. To reheat, spread in a single layer on a foil-lined baking sheet. Reheat uncovered at 375˚F (190°C) for 8 to 10 minutes.