Bell Pepper Zucchini Chips

Ingredients:
3 large zucchini
1 large red bell pepper
¼ cup Olive oil
2 tbsp. basil flakes
¼ tsp. Himalayan sea salt
½ tsp. garlic powder
1 tbsp. smoked paprika
½ tsp. onion powder
½ tsp. red pepper
½ tsp. lemon juice
½ cup nutritional yeast

Directions:
Cut the tips off of both ends of the zucchini. Take a Benriner mandolin slicer and slice the zucchini with a straight blade. Test for thickness and adjust the blade for 1/16”. Place the slices into a large bowl. Take the bell pepper and core it. Slice it vertically with a very sharp knife into even slices. After slicing approximately half the pepper, use the mandolin slicer to finish slicing the remainder of the pepper. Place the pepper into a separate bowl. Hand coat each slice of zucchini and pepper with olive oil. Mix all of the seasonings and place them into a measuring cup and mix them all together. Sprinkle the zucchini slices with some of the seasonings. Repeat the procedure for the red bell pepper. Take an Excalibur dehydrator tray with a teflex sheet and place all of the bell pepper rings and slices on one tray. Overlap them if needed. Take 4 dehydrator trays with teflex sheets and place the zucchini slices on those. Do not overlap the zucchini. Make sure each slice has enough seasoning on it. Use the remainder of the seasoning in the measuring cup to coat each piece. Dehydrate at 115 degrees from 8 to 10 hours. Flip over halfway through at 4 to 5 hours.
Will last for 1 week in an air tight container in the refrigerator. If the chips get soft, place them back in the dehydrator until the desired crispness is achieved.