Zucchini Chips

As many zucchinis or other summer squash as you want
Olive oil
Sea salt

Slice the zucchini or squash into 1/8 - 1/4-inch slices (the thinner the better).
Place in a bowl and drizzle with olive oil. I use about 1/2 tablespoon per medium-size zucchini. Toss with your hands until all the slices are thoroughly coated with oil.
Lay out on mesh dehydrator trays, leaving a little room between slices. Using a salt shaker, sprinkle each slice individually on one side with a little salt (don't go overboard here, because they shrink down and can become quite salty).
Dehydrate for 2 hours at 145 F, turning once half-way through. Dry until they become leathery and pliable.

Variation:
Sprinkle with any kind of seasoning you want. Basil, oregano, smoked paprika...anything that sounds good!