Kabocha squash chips

Mangopickle

Since I don't eat potato any more (major Kryptonite for me) I am always looking for something to replace that potato chip crunch. Kabocha squash chips have really been a hit this week end. The rind of a kabocha is edible so you just split , scoop out the seeds and slice thinly on a mandolin. I like a fairly small kabocha about 8 inch in diameter. I use a cheap $3 mandolin from my Korean grocer. Heat up canola or any high heat oil to 370. In small batches-about a cup of thin slices fry up the chips. Pull them out when they are deep golden, they will continue to brown and crisp up. Toss with sea salt and devour. One website suggested a double fry method but I didn't need it with the narrow slices from my small kabocha.

IllustratedxGirl

That sounds good! Although, maybe I'll try baking them

sistrsprkl

Those sound great. I love kabocha. I bet you could also make them in a dehydrator.

imafreespirit

I'm going to have to try this... Thank you :happy: