baci's baking - Crispy Parmesan Butternut Squash Chips

My in-laws have quite the garden so there is never a shortage of fresh veggies around here, which is fabulous, but when my mother-in-law brought over a butternut squash I wasn't sure what to do with it. My husband won't eat the typical baked butternut squash smothered in butter, brown sugar and nuts and I don't like it that way enough to eat an entire squash. So I went to the trusty internet and found two options that intrigued me 1) Butternut Squash Muffins and 2) Butternut Squash Chips - right away Ilario nixed the muffins so I thought I'd try to chips :) They turned out so yummy that I just had to share!! If you like sweet potato chips, you'll love these!

Crispy Parmesan Butternut Squash Chips

(Recipe Adapted from Tyler Florence, Found on FoodNetwork.com)

1 medium butternut squash

canola oil, for deep-frying

2 t. dried rosemary

sea salt

1/4 cup grated parmesan

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 or very sharp knife, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill.

Preheat deep fryer to 320 degrees. If you do not have a deep fryer available, preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees. Add dried rosemary and fry until it stops sizzling. Remove from oil with strainer and drain on paper towels. After rosemary cools, mix with grated parmesan.

Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden brown and crispy. Remove from oil and spread out onto paper towels. Season with parmesan mix and salt. Enjoy!