After roasting (45 mins at 350° Celsius) and coring the squash, save the skins and break into about 1-3 inch strips.
Mix the avocado oil in with spices. Coat the skins with the oil and spice paste (it's easiest if you use a pastry brush).
Place the seasoned skins on a baking sheet. Either dehydrate for 8-12 hours, or place in an oven on the lowest possible heat for a few hours.
Once the skins are crispy and dry they're ready to eat! These make literally the best snacks, and go great with hummus.