Preheat the oven to 375 F and line two large rimmed baking sheets with parchment paper.

Bring a large pot of water to a boil.

In a small bowl, mix together the olive oil, chipotle seasoning, and cilantro.

Set aside the olive oil mixture.

Cut off the bulb of the butternut squash, leaving just the neck.

Peel the neck of the squash and slice it into thin rounds (about 1/8 inch or thinner) using a sharp knife or mandolin.

Boil the squash slices for 2 minutes, then drain and rinse with cool water.

Pat the squash slices dry with a paper towel.

Arrange the butternut squash slices on the baking sheets so that they do not overlap.

Lightly brush each slice with the olive oil, chipotle, and cilantro mixture.

Bake the chips for about 15 minutes, or until the edges start to curl up.

Remove from oven.

Sprinkle with queso fresco and continue baking for another 5 minutes, or until edges are brown and crispy.

Remove from the oven and serve immediately, sprinkling with additional queso fresco, chipotle seasoning, and cilantro if desired.