These amazingly healthy and easy-to-make chips only require 4 ingredients and are low in calories and fat. They’re light, crispy and flavorful with just the right amount of crunch. To top it off, they’re perfect for dipping or as a quick snack on the go.
Slice the zucchini into thin rounds. Add the rounds in a bowl and toss with the olive oil, salt and pepper. Place each round on the dehydrating sheet, flat and separated. You don’t want them to overlap or they won’t dry properly.
Turn the dehydrator on to 135 or 140ºF and let them dry for 4-5 hours, until they’re nice and crispy.
Serve with guacamole, bean dip, hummus, you name it. Or eat them plain, as is. They’re delicious no matter what.
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A perfectly tasty alternative to fried zucchini! Really, I could eat these all day long. Even the hubs enjoyed the few I left for him 
I didn’t dip them in anything because they were so good alone, but next time, I’m thinking some homemade guac would be a great addition.
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