Instructions

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.

Serve immediately.