It started out as a hack for quickly roasting the squash, i got what I wanted (except that It turned out I didn't care too much for it). some of the thinner slices found their way into the baking tray along with the chunky ones, and voila, these crisped up into delicious little caramelized morsels that tasted somewhat like fried sweet potato chips. I'm guessing that the sugars in the squash caramelize and yield that crispness, rather than the starch frying up in a high temperature oven.

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