Parmesan Garlic Zucchini Chips
These Parmesan Garlic Zucchini Chips are so tasty and they has a delicious cheesy flavor.
If you want to keep them vegan and dairy free, you only have to replace the parmesan cheese with nutritional yeast. 

· 4 cups thin sliced zucchini
· 1/8 tsp pink salt
· 1 ounce of finely grated parmesan cheese (you can substitute by nutritional yeast)
· 1/8 tsp garlic powder
· 1 tsp Kevala's Organic Apple Cider Vinegar

1. In a medium bowl place the sliced zucchini
2. Add salt, parmesan cheese, garlic and vinegar
3. Toss to coat.
4. Arrange slices on dehydrator trays
5. Dehydrate at 135 ºF for 5 to 10 hours or until crispy