Peel acorn squash with a very sharp potato peeler and cut away the peel from between the ridges with a small paring knife.  Cut squash in half and discard pulp and seeds.

Peel squash into thin strips using the peeler.  Pat strips dry with paper towel.

In a deep, heavy-bottomed skillet or large frying pan, pour in oil to a depth of 1 inch.  Heat to medium-high temperature, 350 degrees Fahrenheit (180 degrees Celsius) on a deep-fry thermometer.  (If you don’t have a thermometer, heat oil until it shimmers.)

Carefully place squash strips flat into the oil without overlapping.  Working quickly, fry chips on medium heat for 1 to 2 minutes, or until chips begin to brown lightly.

Remove chips immediately from skillet using a strainer spatula or deep-fry skimmer.  Drain on a large plate lined with paper towels.

Sprinkle lightly with salt and enjoy!