Take as many peaches as you like, that are ripe. Being ripe is important – you will get out of it what you put in.
Wash them under running water to remove the fuzzy covering, dry off gently, then peel.
Run a knife around to make quarters and pit. Then slice evenly as desired.
Fill the dehydrator trays so they have space around each slice. Dry at 135° until, well, dry.
Once they are dry let the trays cool down on the counter, then pack up in airtight containers for long-term storage. Mine took between 9 and 12 hours. Most were done but a few were not, so they stayed on longer. I transferred the longer ones to one tray to keep drying. This is a great overnight project.