Prep the squash: Cut off both ends. Use a sharp peeler to remove the skin. Slice the squash at the neck to separate the long portion from the round bulb. Scoop out the seeds from the bulb with a spoon.

Slice thin and even: Using a mandoline or a sharp knife, slice the squash into very thin rounds, about 1/16 to 1/8 inch thick. Thinner slices mean crisper chips. Try to keep them uniform for even cooking.

Pat dry: Lay slices on a clean kitchen towel or paper towels and pat them dry to remove excess moisture. This step helps them crisp.

Season: In a large bowl, toss the slices with oil, salt, pepper, and any optional seasonings. Aim for a light, even coating. Too much oil can make them soggy.

Preheat the air fryer: Set to 325°F (160°C) for 3–5 minutes. Lightly spray the basket if sticking is a concern.

Arrange in a single layer: Place slices in the basket without overlapping. Work in batches to avoid crowding.

Air fry: Cook for 10–14 minutes, shaking or flipping the slices halfway. Watch closely in the last few minutes—chips can go from golden to too dark quickly. You’re looking for dry, curled edges and light browning.

Crisp and cool: Transfer finished chips to a wire rack or paper towel. They’ll crisp more as they cool for 3–5 minutes. Taste and add a pinch of salt if needed.

Repeat: Continue with remaining slices. If any chips are soft, return them to the air fryer for 1–2 minutes.