Rosemary Butternut Squash Chips

These are good with just salt
but if you want to make a sweet treat
cinnamon and nutmeg would be good too.

Ingredients:
1 large butternut squash,peeled and seeded
4 tablspoons fresh rosemary
salt to taste
1/4 cup freshly grated parmesan cheese

Directions:
Cut squash in half lengthwise,
Then cut in quarters lengthwise,
then cut in eighths lengthwise.
Now slice lengths very thin into chips.
Soak chips in cold water for 15 minutes.
Pat dry with paper towels.
Heat canola oil to 350 degrees in a deep fryer.
Add rosemary and fry a few minutes and are crispy.
Remove rosemary and drain on paper towels.
Place squash chips in deep fryer and fry in small batches,
frying each batch 2-3 minutes until crispy.
Drain on paper towels, sprinkle squash with rosemary.
And salt to taste.