• Cut your kabocha squash in half and scoop out the seeds. Thinly slice the kabocha squash about ¼ inch thick.

Frying Instructions:

• Add your vegetable oil in a pot so that there's ⅓ to ½ inch of oil. Heat over medium high heat. Drop in a piece of squash to test if the temperature is hot enough. The squash should immediately start frying. If not, wait longer for the oil to heat up.
• Add in the kabocha slices so that it's a single layer in the pot and not overlapping. Fry the slices for 2 - 3 minutes and then flip it over and fry for another 2 - 3 minutes. The slices should be blistered and start to turn golden brown. Drain the slices on a baking sheet or on top of a paper towel. Repeat with the remaining slices.

Baking Instructions:

• Preheat your oven to 375 degrees F. Toss the kabocha slices with 3 Tablespoons of oil and lay them flat on a baking sheet in a single layer. Bake them in the oven for about 30 - 40 minutes, flipping over halfway through. Take them out when they turn golden brown and the edges are crispy.