Place seasoning ingredients into a food processor or coffee grinder and pulse until finely ground
Cut off the bulb part of the squash and set aside for another use. Peel the skin off of the remaining squash and divide it into 3 inch chunks. Using a mandoline set at 1/16th inch, slice the squash.
Put all slices in a big bowl of water and soak for 1 hour.
Drain as much water as you can from the squash slices, then lay them flat on some towels and pat surface dry. Any leftover moisture can cause the tallow to splatter, so don’t skip this step!
Heat oil in a small pot while monitoring with a candy thermometer. Tallow should be heated to 375F but coconut oil should not be heated past its smoke point of 350F. (Chips fried in coconut oil will be slightly less crispy, but you’ll love them, promise.)
Place a batch of squash slices into the fryer . . . make sure that they don’t stick to each other and that they are completely submerged.
Turning as necessary, fry until crispy and then scoop them out with tongs or a slotted spoon (1-2 minutes depending on heat). Place chips on a plate lined with paper towels and sprinkle seasoning while they’re hot.