Munchy Crunchy Acorn Squash Chips

Rachel Weiss Recipe By
  • Cooking and Prep: 30 m
  • Serves: 4
  • No Allergens

Ingredients (3)

Ingredients

Start Cooking

Peel the Squash

  1. 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.

  2. Peel squash into thin strips using the peeler.  Pat strips dry with paper towel.

Note:

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

  1. 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.)

  2. 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.

  3. Remove chips immediately from skillet using a strainer spatula or deep-fry skimmer.  Drain on a large plate lined with paper towels.

  4. Sprinkle lightly with salt and enjoy!

Tip:

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.

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