Slice the zucchini into thin rounds. Add the rounds in a bowl and toss with the olive oil, salt and pepper. Place each round on the dehydrating sheet, flat and separated. You don't want them to overlap or they won't dry properly.
Turn the dehydrator on to 135 or 140 degrees F and let them dry for 4 - 5 hours, until they're nice and crispy.
Serve with guacamole, bean dip, hummus, you name it. Or eat them plain, as is. They're delicious no matter what.
Transfer cooled zucchini chips to an airtight container and store for up to a year.