Monday, November 8, 2010
Fried Squash Chips
Pattypan squash seems to work the best as far as flavor, though you could use any summer squash.
Slice it thinly (about 1/4") while skillet is heating on medium/high heat with coconut oil or lard. Use lots of fat. Lay slices in a single layer on the hot pan (they should sizzle when you put them in) and immediately sprinkle with salt and paprika. After a minute or two, flip them over and cook the other side. Once slightly browned and the flesh is turning clear, put onto a ready plate. It's best to let these cool a minute before eating...
You could also make these in the oven by tossing with fat and salt and baking. Probably 400º for 20 minutes or so would do it.