Wash and dry kiwi well.

Peel the kiwi: Cut the end off of the kiwi, then place a small spoon right underneath the skin. Scoop the spoon around the underside of the peel to release the flesh.

Slice the kiwi halves into ¼-inch pieces.

Place in a single layer on a dehydrator sheet. Do not overlap.

Dehydrate at 135ºF for 6-10 hours. Kiwi chips are done when they are still slightly green and feel dry to the touch (no tackiness or stickiness), but still bendable.

Let chips cool completely, then enjoy!