1/2 Butternut squash, seeded, cut into thin crescents (leave the skin on!)
seasoning- I like sea salt, but if some you (ahem...Joey Warren) would probably forgo the salt and use something else. I bet some onion or garlic powder would be good.
I place the squash on 2 cookie sheets that have a lip then drizzle them with oil and season. Bake at 325-350 until desired crispiness. Careful, because it doesn't take much to go from under-done to black. Trust me... I know! Also, do NOT crowd the pan. If you crowd the pan the moisture from the squash can't escape and they end up soggy and not crispy.