2 Large zucchini
2 oz Finely grated parmesan cheese
1 Garlic clove, finely grated
1 tsp Apple Cider Vinegar
1/8 tsp Salt
In a medium bowl, add the apple cider vinegar, parmesan cheese, garlic clove, and salt. Mix together.
Now add the sliced zucchini. Toss to coat.
Arrange zucchini slices in a single layer on your dehydrator (I use this one) trays. Dehydrate at 135° for 5-10 hours, until chips are crispy.