These crispy, healthy kabocha squash fries are the perfect low carb & keto friendly snack! These kabocha squash fries are thinly sliced & can be baked or fried! Serve along with your favorite condiment!
Course: Appetizer, Sides, Snack
Cuisine: Asian, Hawaiian, Japanese, Korean
½mediumkabocha squashabout 1 lb
vegetable oil for fryingor 3 Tablespoons oil for baking
salt to taste
Cut your kabocha squash in half and scoop out the seeds. Thinly slice the kabocha squash about ¼ inch thick.
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.
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.
To reheat the kabocha squash fries, toast them in a toaster oven or bake them at 425 degrees F until warmed through and crispy.