From "Tyler's Ultimate," episode "Sloppy Joes."
My Private Note
Units: US | Metric
- 1Cut the solid cylindrical top off the squash and remove the peel. (Set the bulbous base aside for another recipe.) Slice into very thin discs using a mandolin. Soak chips in a large bowl of ice water for 10-15 minutes. Pat dry with paper towels.
- 2Heat peanut or vegetable oil 2-3" deep in a pot; bring temp up to 325°F Add sage and rosemary and fry until they stop sizzling and are crispy. Remove herbs and drain on paper towels. Crumble herbs and set aside.
- 3Add squash chips to oil in small batches, frying each batch 2-3 minutes until crispy. Drain on paper towels, sprinkling with crumbled fried herbs, salt and parmesan cheese while still hot.
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Nutritional Facts for Crispy Butternut Squash Chips - Tyler Florence
Serving Size: 1 (231 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 180.1
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 1.1 g
- Cholesterol 5.5 mg
- Sodium 109.1 mg
- Total Carbohydrate 40.0 g
- Dietary Fiber 6.8 g
- Sugars 7.5 g
- Protein 5.8 g
The following items or measurements are not included: