Low Carb Nacho Zucchini Chips – in the dehydrator or oven

Directions

1. 1
   Thinly slice zucchini using a mandoline for uniform thickness.
2. 2
   Spray the tray of a dehydrator with cooking spray.
3. 3
   Place the zucchini slices on the tray making sure not to overlap any slices. Spray again with the cooking spray.
4. 4
   Mix all the spices together and then sprinkle them over the zucchini slices.
5. 5
   Set the temperature to 135F on your dehydrator and cook for 4-6 hours. Check to see if they are crispy. If not continue dehydrating until desired texture is achieved. The time will vary depending on how thin you slice your zucchini and dehydrator. Check them often.
6. 6
   Eat immediately as they will lose their crispyness.
7. 7
   To make in the oven, preheat to 200F. Spray a large cookie sheet with cooking spray.
8. 8
   Lay the slices even on it and spray again.
9. 9
   Sprinkle the spice on top and place in oven. Cook for a 1.5 hours and then turn off the oven.
10. 10
    Let them sit in the hot oven for 1 more hour or until your desired crispiness.