1 large zucchini, thinly sliced
1 tablespoon olive oil
1/2 teaspoon sea or kosher salt
Gently toss all ingredients in a bowl until zucchini is well coated. Lay chips on dehydrator trays. Dry for 8-10 hours or until desired level of crunchiness is achieved.
Variation: add some additional dried herbs or red pepper with the salt for additional spiciness.