Ok, I’ll be brief: these are simply amazing.
I don’t do any deep frying because it’s obviously not healthy, but also, I really hate the smell of it. It lingers for days in the kitchen — yuck.
We went to pick pumpkins and squash, and it’s like a tradition to eat these, so there you have it.
If you have one of those portable deep fryers, I’d recommend you take it outside to fry.
(Experiment 31) Squash chips
Ingredients
- 1 sweet mama squash you can use other kind but this one is amazing for this task
- oil
- salt/spices
Instructions
- Start by peeling the exterior skin of the squash, I like to preserve some of inner green stuff for the looks. Cut it in smaller pieces and remove all the inside ( seeds etc) . Using a knife or better yet a mandoline, slice the squash. Put them in really cold water for 10 minutes then put them on a clean dishcloth to remove excess water.
- Heat you oil in your fryer or pot until you hit 325F. Dont add too many sliced squash because it will drop the temperature of the oil or worst it will overflow.
- Add them in small batch and cook for 3-4 minutes. Remove with a metal strainer and put them on paper towel to remove excess oil. Add some salt or spices of your liking when they are still hot.