Season with a light drizzle of olive oil (I used about 2 tsp for a very large squash)
Sprinkle lightly with salt and pepper.
Dehydrate at about 100 degrees overnight (12 hours or until crispy)
Notes
Can bake in the oven at 250 for 2 hours (flip halfway through). I find oven baked chips don't store as well as dehydrated chips. So eat immediately. Dehydrated chips can be stored in a air tight container in the pantry.