Need dehydrating advice

[ab_raw]

First of all I have one of those round dehydrators (American Harvest). My crackers turn out great, although never 100% crispy, usually chewy. Kale chips turn out wonderful.

But when I try to do eggplant bacon or zuchinni chips, they come out like leather (and not in a good way). So rather than give up, just wondering if anyone has any tips. Are they meant to be crispy? If I take them out before they turn to leather, they are soft. is the leather a stage that if I leave them in longer, they will then crisp?

Any ideas?

Thanks!
Anita

[sport]

What temperature are you using.

[ab_raw]

105 degrees

[RawKnitster]

I've only done eggplant bacon twice. It took days to get crispy, and even then the thicker pieces didn't crisp. Same with zuchinni. I find crispy veggies need to be sliced paper thin.