Ensign’ Photographic Print on Wrapped Canvas Breakwater Bay

Crispy Sour Cream &amp Onion Chips Made from Butternut SquashBreakwater Bay />

I was eight when my dad leaned me more than the kitchen sink for my initially caviar tasting. Who does a caviar tasting more than a sink, you ask? Parents who know their youngsters are going to spit it out, that’s who. 🙂

Crispy Sour Cream &amp Onion Chips Made <strong>Breakwater Bay</strong> from Butternut Squash” width=”300″ <strong>Breakwater Bay</strong> height=”295″ srcset=”https://mommypotamus.com/wp-content/uploads/2011/07/IMG_1098.jpg 600w, https://mommypotamus.com/wp-content/uploads/2011/07/IMG_1098-300×295.jpg 300w, https://mommypotamus.com/wp-content/uploads/2011/07/IMG_1098-285×280.jpg 285w” sizes=”(max-width: 300px) 100vw, 300px” /></p>
<p><strong>But our weekends were normally far from fancy.</strong> In truth, a lot of evenings you’d obtain us in a field of fresh mown hay, shooting <strong>Breakwater Bay</strong> aluminum cans over the pond in the reduced half of our forty acres.</p>
<p>Except for the truth that it got zero t.v. reception, I loved that tiny cottage in <strong>Breakwater Bay</strong> the Texas plains . . . the Kool-aid mix that masked the weird taste of the nicely water, dinners of hot dogs and chips on the patio while we stared impatiently at the sky, Black Cats and bottle rockets in hand.</p>
<p>And then, whiz!</p>
<p>The night sky is blazing and I am operating through our field, browsing for stray embers like treasure. “I’ve got 1!” I yell, stamping and huffing with all my may well as my brother and sisters echo the refrain off in the distance.</p>
<p>We shoot and shoot till our eyes are bleary, then off to bed we go, collapsing breathless into blankets that smell like sawdust . . . gently lulled to sleep by the thrumming of katydids.</p>
<h3>Potato Chips on the 4th of July are as American as Apple Pie</h3>
<p><span style=As this 4th of July approaches I can’t stop pondering about the “Little House,” as we named it, and those simple dinners top up to the big show. In reality, the wish to recreate an element from that meal became a thing of an obsession these past couple weeks.

Only, potato chips are illegal on GAPS. Awesome.

Attempts 1-7 at chips working with squash have been utter failures. Double great.

Batch #eight? Great. No Truly . . .

Turns out the trick to crispy sour cream and onion chips is, ironically, water. So here it is, my ode to bright July nights.

Oh, and if you enjoy these, verify out my crispy rosemary and garlic beet chips.

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baked butternut squash chips in a bowl

Print
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photographic print class=”wprm-recipe-rating-average”>5 from 1 Breakwater Bay vote

Crispy Sour Cream & Onion Chips Made from Butternut Squash

Calories 1638kcal
Author Heather Dessinger

Gear

  • mandoline
  • medium bowl
  • wrapped canvas class=”wprm-recipe-equipment-name”>Candy thermometer (encouraged but not crucial)
  • Deep pot with small circumference

Components

Chips

  • two modest butternut squash
  • five cups tallow or coconut oil (exactly where to buy coconut oil)

Seasoning

  • tsp dried parsley flakes
  • 2 tsp sea salt
  • ½ tsp dried dill
  • two tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp ground pepper

Guidelines

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  • Place seasoning components into a meals processor or coffee grinder and pulse until finely ground
  • Reduce off the bulb aspect of the squash and set aside for a further use. Peel the skin off of the remaining squash and divide it into 3 inch chunks. Making use of a mandoline set at 1/16th inch, slice the squash.
  • Place all slices in a significant wrapped canvas bowl of water Breakwater Bay and soak for 1 hour.
    sliced butternut squash in a bowl
  • Drain as a lot water as you can from the squash slices, then lay them flat on some towels and pat surface dry. Any leftover Breakwater Bay moisture can bring about the tallow to splatter, so don’t skip this step!
  • Heat oil in a compact pot although monitoring with a candy Breakwater Bay thermometer. Tallow must be heated to 375F but coconut oil need to not be heated past its smoke point of 350F. (Chips fried in coconut oil will be slightly significantly less crispy, but you’ll appreciate them, guarantee.)
  • Spot a batch of squash slices into the fryer . . . make confident that they don’t stick to every single other and that they are absolutely submerged.
  • Turning as essential, fry until crispy and then scoop them out with tongs or a slotted spoon (1-2 minutes based on heat). Place chips on a plate lined with paper towels and sprinkle seasoning even though they’re hot.

Nutrition

Calories: 1638kcal | Carbohydrates: 181g | Protein: 16g | Fat: 111gBreakwater Bay style=”color: #777777″> | Saturated Fat: 95g | Sodium: 4719mg | Potassium: 5327mg | Fiber: 31g | Sugar: 33g | Vitamin A: 159450IU | Vitamin C: 317mg | Calcium: 738mg | Iron: 11mg

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