When I say ‘chips’ here, I really mean ‘crisps’ – as in the little strips of (usually) potato that come in a packet and are deliciously more-ish.
But, living with a Canadian, in a country very close to the US mainland, I’m forced to adopt certain Americanisms (the other day I said ‘trash’ when I meant ‘rubbish’…shudder).
Whatever you call ’em, these guys are tasty. They’re fried in coconut oil so no unhealthy vegetable oils needed.
Initially I was going to give the crisps/chip treatment to plantains because they’re a staple food around here and very plentiful (not to mention almost constantly in season).
But I had a spare butternut squash lingering about the fridge, bothering the other vegetables and getting a bit rowdy so it was sacrified for the greater good.
The trick to these is to slice your veg very thinly, and try to get each slice the same thickness.
If you are lucky enough to own a mandoline (not to be confused with the charming string musical instrument), now’s the time to use it.
Butternut Squash Chips
- 1/2 large butternut squash, peeled and de-seeded
- 1/2 cup coconut oil
- 1 tsp sea salt
- Carefully cut the squash into slices about a cm thick.
- Heat the coconut oil over a high heat until it is very hot.
- Add the chips to the pan (do them in batches if your pan isn’t big enough, don’t crowd them in – they shouldn’t touch each other) and fry, turning once until brown on both sides.
- Remove from pan and generously sprinkle with salt.
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