I found this recipe for oven-baked chips made from delicata squash.
I think this is a good idea, but the temperature (225) and time (40:00) are a hilarious fiction. I eventually got chips, but after nearly 90:00 and two increases in heat, resulting in something more akin to oven-dried squash, which I didn't hate, but still. I'd experiment, but I have to eat or trash my failures. So. Anyone have a better method?