Crispy Parmesan Butternut Squash Chips

Ingredients

• 1 medium butternut squash 
• 6 servings kosher salt 
• 0.3 cup parmigiano-reggiano grated
• 2 sprigs rosemary 
• 2 sprigs sage 
• 6 servings vegetable oil for deep-frying

Equipment

• paper towels
• pot
• kitchen thermometer
• mandoline
• peeler

Directions

1. Special equipment: deep-fry thermometer, mandoline
2. 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.
3. 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.