Preheat oven to 450 + prepare a parchment or silpat lined baking sheet.
Peel butternut squash. Slice the top of the squash so it is flat + cut the bottom (seeded part) off. You should be left with a perfect cylinder.
Slice halfway through the butternut squash, (longways) just to the center.
Spiralize the squash, using the flat blade to form chip-like pieces. Make sure not to use the spaghetti like blade!
In a bowl, toss butternut squash 'chips' with olive oil, pepper and salt until evenly coated.
Lay butternut squash chips flat in rows on the baking sheet. They can be close together but try not to let them overlap.
Bake at 450 for 15 minutes, flip, and bake for an additional 8-12 minutes.
Once out of the oven, remove the chips from baking sheet and allow to cool on a cooling rack for best results.
*Be sure to watch the chips towards the end, as they do go from perfectly crisp, to burnt very quickly.