Best Crispy Squash Chips Recipes

Crispy Squash Chips image

Provided by DakotaKim

Time 25m

Yield 2

Number Of Ingredients 5

2 small acorn squash, or more to taste
1 tablespoon olive oil
½ teaspoon Sea Salt, gray
1 pinch ground cumin
1 pinch ground cinnamon

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
Season roasted chips with salt as needed.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 33.1 g, Fat 7.2 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 450.4 mg, Sugar 6.9 g

Crispy Parmesan Butternut Squash Chips image

Provided by Tyler Florence

Categories appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 medium butternut squash
Vegetable oil, for deep-frying
2 sprigs rosemary
2 sprigs sage
Kosher salt
1/4 cup grated Parmigiano-Reggiano

Steps:

Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Discard or use the bulb portion for something else. Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill. Preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees F add the fresh herbs and fry until they stop sizzling. Remove from oil and drain on paper towels. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy. Season with salt and shower with fresh grated Parmesan and crumbled herbs.

Crispy Butternut Squash Chips - Tyler Florence image

Provided by DrGaellon

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Steps:

Cut 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.
Heat 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.
Add 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.

Nutrition Facts : Calories 180.2, Fat 2.1, SaturatedFat 1.1, Cholesterol 5.5, Sodium 109.2, Carbohydrate 40.1, Fiber 6.8, Sugar 7.5, Protein 5.8

Crispy Garlic Parmesan Squash Chips image

Provided by @MakeItYours

Number Of Ingredients 9

4-6 yellow squash small or medium, sliced into 1/4" thick coins
3 tbsp olive oil
salt & pepper, to taste
1 cup panko style bread crumbs
1 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp garlic powder
1/4 tsp onion powder
non stick cooking spray

Steps:

Line several baking sheets with parchment paper.
Add the sliced squash to a large bowl. Drizzle with the olive oil and toss to evenly coat. Salt & pepper the squash, to taste.
In another large bowl, add the bread crumbs, cheese, and spices. Toss them to evenly combine.
Working one at a time, dip each slice of squash into the cheese crumb coating-- use your fingers to gently press the coating onto both sides to ensure it sticks.
As they're coated, transfer the squash chips to a prepared baking sheet. Moving onto another when the previous one is full until all the squash is prepared.
Lightly spray the tops of the chips with non stick cooking spray. Bake at 450 degrees for 10 minutes.
Carefully remove the baking tray(s) from the oven. Use a fork or tongs to flip each slice over. Lightly spray the chips again with non stick cooking spray.
Return the chips to the oven for an additional 8-10 minutes. Remove the cooked chips from the oven. Let them rest for 1-2 minutes, before transferring to a plate and serving. Repeat as necessary until all the chips are cooked.