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Duration:
5 hrs
Servings:
50 (square inches pieces)
Level:
Advanced
A few years ago, it was quite the trend to make papers and chips out of vegetables. As our answer to this trend, we developed this squash chip recipe for our plate at the Hawaii Food and Wine Festival. We were prepping 900 pieces of these chips, and we needed an extra kick to make it unique—not just another vegetable chip. Our solution? A touch of cooking spray and taco seasoning. They were delectable!
Part 1:
Puree
Step 1
Prepare your mise en place.
Cut the butternut squash into 1/3-inch cubes. Place in a medium-sized saucepan and cover with water. Lightly salt the water and cook until fork tender.
Step 2
Strain the squash and let it sit in a colander for 10 minutes to drain the excess cooking liquid.
Step 3
Add the drained squash to a Vitamix blender and blend until silky smooth.
Step 4
Add the Ultra-Tex followed by methylcellulose and blend all ingredients thoroughly.
Step 5
Empty purée into a bowl and reserve for dehydration.
Part 2:
Chips
Step 1
Preheat oven to 150 degrees F.
Place a Silpat on top of a large sheet tray, and spread purée very thinly on Silpat. Place the purée in an oven and dehydrate at 150 degrees F until it is completely dry and crisp.
Step 2
Spray sheet of baked purée with a mist of cooking spray. Sprinkle with taco seasoning. Break apart as desired after purée sheet has cooled and serve.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
