Dehydrate the chips at 115° F (46°C) for 8-10 hours. After about 4 hours take the chips out and score them, so they are easier to break apart later. If possible, flip them over as well so they crisp up on both sides, Then put the chips back into the dehydrator for 4 more hours (or until completely dry).*
Store leftover chips in an airtight container at a room temperature for 4-5 days.
Dehydrating depends on a lot of variables so check the chips every once in a while. If they're browning too quickly, lower the dehydrating temperature to about 105°F (40°C) .