• Wash your Zucchini, peel if desired (we don’t.)
• Using a mandolin slicer or sharp knife, cut your zucchini into even rounds. Aim to keep them around the same thickness - Don’t use the thinnest option, I’ll usually use the second or third setting, to give them a bit of heft.
• Place the zucchini slices into a large Ziplock baggie, along with the pickle brine. Seal the bag, and gently shake / agitate it to coat the slices. Press out excess air, then reseal the bag.
• Chill baggie in the fridge at least 8 hours, up to 24 hours. Be sure to flip or shake it every once in a while, to make sure everything gets access to the brine.
• Once the time is up, drain the zucchini slices and place in a large Mixing bowl
• In a small bowl, whisk together the citric acid (or vinegar powder), dill weed, salt, mustard powder, garlic powder, and black pepper.
• Sprinkle the pickle seasoning mixture over the zucchini slices, gently toss to distribute the seasoning, then arrange zucchini slices on food dehydrator trays.
• Dehydrate at 135 F for 5-6 hours. (Actual time will depend on the thickness of the zucchini slices.)
• To test for doneness, remove a zucchini chip from the dehydrator and let it cool to room temperature.
• It should feel dry to the touch, and be crispy. It should snap if you try to bend it.
• Once zucchini chips are all fully dehydrated, allow to cool to room temperature before packing and storing.

  See below for information on conditioning and storing your zucchini chips.

Condition the Pickle Zucchini Chips:

• Keep an eye on the vegetable chips for the first 3 days or so.
• If you see any evidence of residual moisture in that time frame - droplets on the bag, etc - return the mango leather to the dehydrator and let it dry a bit more.
• If at any point you see any evidence of mold, throw the batch out.
• Once you’re sure the zucchini chips are fully dry and moisture isn’t coming out, transfer them to an airtight container for longer term storage