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Dehydrated Zucchini Chips

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Ingredients:

2 -3 Zucchini, sliced into 1/8-inch pieces
Olive Oil, for brushing
McCormick's Himalayan Pink Salt with Black Pepper and Garlic

Directions:

  1. Use a mandolin to slice the zucchini into thin rounds, about 1/8-inch thick.
  2. Place the zucchini slices on the dehydrator trays, in an even layer, leaving space between each piece.
  3. Use a pastry brush to lightly brush olive oil onto each zucchini slice.
  4. Sprinkle the seasoning over the top of each zucchini slice.
  5. Set the dehydrator to 130 degrees. Set the time to 4 hours. After 4 hours, check the consistency and crispness. Add an additional 30-60 minutes if necessary.
  6. Store in an airtight container on the counter. Do not refrigerate. Enjoy!
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