4 cups thinly sliced zucchini
1 cup milk 1%
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried minced onion
1 tablespoon fresh minced dill
1 tablespoon fresh minced parsley
¼ teaspoon pepper

4 cup s thinly sliced zucchini 1 cup milk 1% 1 tablespoon apple cider vinegar 2 tablespoons extra virgin olive oil 1 teaspoon garlic powder 1 tablespoon dried minced onion 1 tablespoon fresh minced dill 1 tablespoon fresh minced parsley

Set aside the sliced zucchini in a large shallow bowl.
Pour the milk in a bowl and add the vinegar and let sit for 5 minutes to create buttermilk.
If you have store bought buttermilk, you can skip this step.
After 5 minutes stir the mixture and add in the olive oil and whisk until combined.
Pour mixture over the zucchini and toss with your hands to coat them well. Set aside.
Whisk the seasonings together in a small bowl. Set aside.
Dehydrate until crisp to your liking.
To Bake in oven:
Preheat 200 degrees.
Lay on greased baking sheets, do not overlap.
Sprinkle the seasoning mixture over the slices and cover.
Bake 3-4 hours depending on how crisp you like.