Crispy, ultra light super easy chip.
2 Zuchinni's , sliced thin with peeler or mandolin
1 tablespoon Olive oil
1 teaspoon Crushed garlic
1 teaspoon Sea Salt
½ teaspoon paprika
Slice zuchinni into strips and place in a bowl with the olive oil and crushed garlic for about 10 minutes or so, mixing it around so all is well covered. Spread the mixture out on dehydrator tray and sprinkle with sea salt and paprika. You could use more or less depending on your tastes. Dehydrate on around 105 for about 8 hours or so, although some of mine were done before then. It hit my chip desires.