Crispy Parmesan Butternut Squash Crisps

  • Preparation Time45 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium
1 medium butternut squash
Vegetable oil, for deep-frying
2 sprigs rosemary
2 sprigs sage
Kosher salt
25g grated Parmigiano Reggiano
Special equipment: deep-fry thermometer, mandoline
1) 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 crisps from the peeled cylinder and hold in ice water for 30 minutes to chill.

2) Preheat 2 to 3 inches of oil in a heavy-based pot to 160C and add the fresh herbs and fry until they stop sizzling. Remove from oil and drain on paper towels.

3) Dry crisps 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.

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