Wash the zucchini. No need to peel it. I prefer to cut it into about 1 inch pieces, but zucchini chips or half moons are perfect too! Regardless, you’ll want to slice them to about ⅛ inch thickness, being sure to keep them uniform.

Arrange the zucchini on the dehydrator trays, being sure to leave space for the air to circulate.

Dehydrate at 120-140 degrees F for 6-10 hours until the zucchini is dry and brittle. You do not want it to be pliable. Allow to cool completely before storing.

Store the dehydrated zucchini in a clean, airtight container. I am partial to mason jars, but any will do. If you do choose a clear container (like a mason jar), be sure to store it in a dark, cool area.