Slice the zucchini into “chips” about 1/4 inch thick and place in shallow bowl or dish. Squeeze the juice of one lime into dish along with 1/4 to 1/2 cup of Namu Shoyu. Add enough water to cover the chips. Let marinate for 2 hours. Place on teflex sheets and dehydrate 5-6 hours at 105 degrees, then place chips directly on dehydrator tray for another 5-6 hours, or until crispy.