Butternut Squash Chips

Directions

1. 1
   In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne.
2. 2
   Set aside.
3. 3
   Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash.
4. 4
   Using the knife or a mandoline, shave the tops into chips.
5. 5
   Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy).
6. 6
   Strain the chips and pat dry.
7. 7
   Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat.
8. 8
   Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes.
9. 9
   Transfer with a fine mesh strainer to a paper-towel-lined dish.
10. 10
    Season immediately with a sprinkle of spice mix.
11. 11
    Repeat until all chips are fried.
12. 12
    Transfer to a large bowl and serve.