Zucchini & Squash Chips

For All Stages of the ITG Diet Plan

1. Slice the zucchini and squash into thin rounds. Use a mandolin cutter or sharp knife.
2. Add the rounds in a bowl and toss with the olive oil, salt, pepper, garlic, or seasoning of your choice.
3. Place each round on the dehydrating sheet, flat and separated. Do not overlap as they will not dry properly.
4. Set your dehydrator per instructions and allow vegetables to dry to a crispy texture.
5. Tips: Veggies will vary in drying times. Blanching decreases drying time for certain vegetables. For more accurate temperature and cooking times, keep records of your own experiences.