Butternut Squash Chips

• 1 tablespoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon light brown sugar
• 1/8 teaspoon ground black pepper
• Pinch cayenne
• 2 small butternut squash, peeled
• Melted duck fat, for frying (or canola oil)

1. In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne.
2. Set aside.
3. Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash.
4. Using the knife or a mandoline, shave the tops into chips.
5. Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy).
6. Strain the chips and pat dry.
7. Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat.
8. Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes.
9. Transfer with a fine mesh strainer to a paper-towel-lined dish.
10. Season immediately with a sprinkle of spice mix.
11. Repeat until all chips are fried.
12. Transfer to a large bowl and serve.

kosher salt, garlic, paprika, light brown sugar, ground black pepper, cayenne, butternut squash, duck fat

Taken from www.foodnetwork.com/recipes/guy-fieri/butternut-squash-chips-recipe.html (may not work)