Crispy Squash Chips

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.

3. Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.

4. Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.

5. Season roasted chips with salt as needed.

Cook's Notes:

You can use kabocha squash instead of acorn, and you can substitute 1/4 teaspoon kosher salt for the 1/2 teaspoon flaky sea salt.

If a peeler doesn't work, chop thin slices of the squash peel using a sharp knife on a cutting board.