Ranch Zucchini Chips (raw vegan)

I've made this a few times- always surprise myself how good these are. They changed my husband's mind about zucchini!!  They make a low calorie, vegetable-based, crunchy snack that can be stored in a desk drawer.  Inspired by this recipe.

Size up or down the seasonings so that you get the zucchini seasoned-- it's pretty flexible. 

Method:
Thinly slice zucchini. I usually do a couple cups of slices (2-3C?)

Toss zucchini slices in a bowl with marinade:
1 TB lemon juice
1 TB olive oil

1/2 tea salt
1/2 tea garlic powder
1/2 tea onion powder
1/2 tea oregano
 
1/4 tea pepper
1/4 tea paprika1/8 tea chili pepper

Lay marinated zucchini on dehydrator sheets.

Dehydrate at 145 F for first hour. Reduce heat to 115 and continue dehydrating 6-10 hours until crispy. Store in airtight container.