Tried zucchini chips yet? If you have, here’s a recipe that will make you fall in love even more with zucchini chips. If you haven’t, this parmesan garlic version is a good place to start. Use a mandolin slicer to get very thin slices of zucchini. Thin is key here, especially if want to make real crispy chips. Once those are ready, place the zucchini slices in a medium bowl and add finely grated parmesan cheese, finely grated garlic, salt and apple cider vinegar. Once the slices are coated, arrange them on dehydrator trays and dehydrate for five to ten hours at 135 degrees, or until they look crispy. Serve and munch right away!