Quick Easy Pan Fried Butternut Chips – Paleo, AIP, Low Carb
These Garlic Basil Fried Butternut Squash Chips can make a quick and easy snack or a vegetable side. You can easily make these in a larger quantity if you use a bigger pan or cook in two or more batches. The butternut has been seasoned with salt, basil and garlic. You can fry the chips to crispy if you leave them cook for a bit longer. The top end of the butternut, before you get to the part with the seeds has been used to make the chips.
Easy Recipe Adaptations
You can use other seasonings of your choice besides basil and garlic. Choose your herb combinations based on your favorite chips flavors. Rosemary and salt would also work very well. If you use the whole butternut to make your chips scrape out all the seeds and the fibres that hold the seeds before slicing.
Garlic Basil Fried Butternut Squash Chips
- Top half part of a butternut squash
- half a teaspoon basil
- half a teaspoon garlic
- salt to taste
- 2 tablespoons frying oil of choice
Peel the skin off the half butternut
Slice the butternut into discs of about 1 mm to 2 mm thickness
Once you’ve sliced the discs, stack them and cut them into half, so that they crisp up quicker.
In a pan at medium heat, heat up the frying oil and start frying the butternut in batches, depending on the size of the pan.
fry for about 5 minute each side or until it gets as crispy as you prefer.
Add on the garlic and basil and fry for a further minute before taking off the heat and set aside uncovered to cool while you cook the next batch. Sprinkle on some salt.
Repeat until you’re done. Add more frying oil if you need to if cooking more batches.
Enjoy as they are as a snack, as a side or as a topping.
Enjoy your Garlic Basil Fried Butternut Squash Chips