Our D has been working overtime lately. Here we have sesame kale chips, salt and vinegar zucchini chips, and eggplant jerky.
Slice zucchinis into 1/4 in slices. Add olive oil, apple cider vinegar, himalayan salt and fresh/dried dill. Dehydrate at 115 for at least 12 hours, or until crispety-crunchety. These were oh so good, I ate them all the next day (oops!).