Crispy Parmesan Butternut Squash Chips

• 1 medium butternut squash
• Vegetable oil, for deep-frying
• 2 sprigs rosemary
• 2 sprigs sage
• Kosher salt
• 1/4 cup 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.
2. Discard or use the bulb portion for something else.
3. Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill.
4. 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.
5. Remove from oil and drain on paper towels.
6. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy.
7. Season with salt and shower with fresh grated Parmesan and crumbled herbs.

butternut squash, vegetable oil, rosemary, sage, kosher salt, thermometer

Taken from www.foodnetwork.com/recipes/tyler-florence/crispy-parmesan-butternut-squash-chips-recipe.html (may not work)