Directions:
- 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 chips from the peeled cylinder and hold in ice water for 30 minutes to chill. 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. Remove from oil and drain on paper towels. Dry chips 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.21 Kcal (307 kJ) | ||
| Calories from fat | 36.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 6% | |
|---|---|---|---|
| Cholesterol | 13.31mg | 4% | |
| Sodium | 90.17mg | 4% | |
| Potassium | 124.37mg | 3% | |
| Total Carbs | 4.24g | 1% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 5.24g | 10% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 146.52 Kcal (613 kJ) | ||
| Calories from fat | 72.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 6% | |
|---|---|---|---|
| Cholesterol | 26.64mg | 4% | |
| Sodium | 180.48mg | 4% | |
| Potassium | 248.92mg | 3% | |
| Total Carbs | 8.48g | 1% | |
| Sugars | 1.4g | 3% | |
| Dietary Fiber | 1.45g | 3% | |
| Protein | 10.48g | 10% | |
| Vitamin C | 14.8mg | 12% | |
| Vitamin A | 0.7mg | 12% | |
| Iron | 0.7mg | 2% | |
| Calcium | 34.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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