In a large bowl, combine oil, soy sauce, maple syrup, liquid smoke, chipotle chili pepper powder and season generously with black pepper. Whisk to combine. Using a vegetable peeler or mandoline, slice zucchini length-wise into thin strips. Place strips in bowl and toss until coated in marinade. Let sit for several hours or overnight.

Place in a single layer on dehydrator trays, making sure not to overlap. Set the dehydrator to 145° F and let the strips dehydrate for 4 to 6 hours. Remove them when they are crispy. Thicker strips may take longer. Eat immediately or store in an airtight container.

Recipe by Chef Anthony Damiano at Counter Culture in Vero Beach, Florida.

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