Prep the squash: Wash and dry the acorn squash. Trim both ends slightly to create flat surfaces. Stand the squash upright and carefully slice it in half from top to bottom. Scoop out the seeds and stringy bits with a spoon.

Slice into chips: Lay each half cut-side down. Slice into half-moons about 1/8 to 1/4 inch thick. Thinner slices crisp more, but aim for even thickness so they cook evenly.

Season: In a large bowl, toss slices with oil, salt, pepper, garlic powder, and smoked paprika. If using, add maple syrup or brown sugar for a sweet-savory twist and cayenne for heat. Make sure each slice is lightly coated but not dripping.

Preheat the air fryer: Set your air fryer to 375°F (190°C) for 3 minutes.

Arrange in the basket: Place slices in a single layer with a little space between each. Do not overcrowd. Work in batches if needed.

Air fry: Cook for 8 to 11 minutes, flipping halfway. Keep an eye on the thinner edges near the end—they should be golden and crisp. Thicker slices may need another 1 to 2 minutes.

Taste and adjust: Transfer chips to a rack or plate. While hot, sprinkle with a pinch more salt if needed. Repeat with remaining slices.

Garnish and serve: Add fresh herbs if you like. Serve warm for peak crispness.