Puree all ingredients in a blender until smooth, then dehydrate at 160F for about 8 hours.
Cut into strips and store them in an airtight container, with wax paper between each layer of strips, for up to a week.
If you don't have a dehydrator, pour the puree on a baking sheet covered in wax paper, then bake at 200 degrees F for 4-6 hours or until completely dry. (You may have to change the position several times throughout if your oven has hot spots.)