Prep your tools. Line dehydrator trays with nonstick sheets or parchment. For oven-drying, line rimmed baking sheets with silicone mats or parchment. Preheat dehydrator to 135°F (57°C) or set your oven to its lowest setting, ideally 170–200°F (77–93°C).

Mix the base. In a bowl, stir the Greek yogurt until smooth. Add sweetener and vanilla if using. Taste and adjust sweetness. Stir in a pinch of salt to brighten the flavor.

Add optional flavors. For a burst of fruit flavor without extra moisture, mix in freeze-dried fruit powder (start with 1–2 tablespoons). For chocolate, add 1–2 teaspoons cocoa powder. Keep add-ins light so the yogurt stays thick.

Pipe or dollop. Transfer the mixture to a piping bag (or a zip-top bag with a corner snipped). Pipe small rounds, about ¾–1 inch wide, leaving space between them. You can also spoon tiny dollops. Aim for uniform size so they dry evenly.

Dehydrate. Dehydrator: Dry at 135°F for 6–8 hours, then check. Chips should be fully dry and crisp. If still tacky, continue 1–2 hours more.

Oven: Dry at the lowest setting for 2–4 hours, flipping trays halfway. Prop the oven door open slightly with a wooden spoon to let moisture escape. Timing varies by oven and chip size.

Cool completely. Let chips sit on the tray for 15–20 minutes to firm up. If they seem bendy after cooling, dry them longer.

Test for doneness. A finished chip should snap cleanly and feel dry all the way through, not chewy in the center.

Store. Once fully cooled, transfer to an airtight jar or zip-top bag. Add a small food-safe desiccant pack if you have one to keep them crisp.