Made this recipe but cut pieces about a quarter inch thick, sprinkled with celery salt and shredded cheese. They were delicious! Keep leftovers in refrigerator and eat next day as they lose liquid after that and become soggy.

Very tasty easy to make

These were delicious! However they don't keep well at all, so only make what you need.

They were excellent. I used the drying setting on my convection oven set at 200 degrees. I used sea salt instead of kosher salt. They shrink quite a bit so I will use larger zucchini next time.

Really enjoyed these will be making again.

The waiting is the hardest part! Don’t use too much salt & I also added a bit of garlic salt

Chips were good however, I would stick with the dehydrator. Baking in the oven at that low of temp took much longer and I had to keep checking to make sure they wouldn’t burn.

These are soooo addicting! I’ve made them several times.

would make again. sprinkled some paremsan on top for some added flavor.

I'm obsessed with these--they come out teeny tiny, but perfect for a bite-sized snack. I took extra care in the beginning to slice them thin and dry them with paper towels: had no issues with sticking to the pan or being soggy. Nice, crispy, and flavorful,

turned out absolutely AMAZING! Truffle oil makes a big difference. definitely 5/5 stars.

Love these things! I have a convection oven, so I usually made two batches at a time since they cook for so long. Use a mandolin for slicing, BE SURE to press heavily with paper towels to dry, and don't undercook just because they smell done. Cut them fairly thin and they should come out crispy. Anything juicy is undercooked...the key is even thickness and even heating.

I don’t think they baked long enough. The “chips” were super soggy after 2 hours of baking. I dried them out for an hour before baking too.

Some were soggy and some were burnt. While I was able to salvage a few, the zucchini shrinks so much. With a regular size zucchini, the final size appeared slightly bigger than a quarter. The few that did work out, I have to admit were pretty delicious. Maybe after I perfect the recipe, I’ll make it more often. For now, it is just too time consuming for so little to come out in the end.

Not a fan. Not sure if I didn’t cut them thick enough or what. Even the browned ones weren’t crispy.

great i loved them alot

Great substitute for bag chips when you have guests. I served hummus with zucchini chips and people loved it.

Great I added lemon pepper

These are okay. I wouldn't make them again. Too much work for the outcome.

I did it on a baking rack which helped them get crispy on both sides

Followed the recipe to the "t." I must say they turned out good. I sliced them thin, put the between sheets of paper towel to get the moisture out, then sat the pan on top. The end result was, seasoned and crispy. I may never buy another chip again.

I used a baking rack to bake these, my suggestion would be to make sure you spray the rack or cookie sheet so they don't stick.

We made these and they were deeeeelicious! Took a little less than 2 hours. Going to buy a mandoline thingy so we can make them easier next time because we handcut the zucchini which was less than fun. Thanks so much...

Last year, I had an abundance of Zucchini. I did something similar to this, but I used my food dehydrator. I discovered that you needed to make the slices fairly thick, to keep them from sticking badly to the trays. Made thicker, I was able to pop them off (fairly neatly) with a thin, metal spatula. Also, I did not use oil, but I did lightly salt them and sprinkled on some granulated garlic. These do not taste like potato chips, as they have a distinct green veggie taste, but they are good. It seems like they kept in an airtight container for a couple of days, but honestly, not many of ours were around that long.

Overall opinion is it's too labor/time intensive for the payout but they're pretty good; even husband who has anger against zucchini kept picking at them lol. I hand sliced them n the thinner ones turned out perfect. Only tip is I used the baking sheet as a press on the countertop to get as much moisture out. The paper towels weren't wet but damp FYI.

These turned out great! They were easy to make , I just had to be careful with the cutting size of the zucchini. Besides that, they made a delicious snack!

The flavor was really good but I tried it using my spiralizer to make long strings and I couldn't believe they end up as thin as thread! I'm trying it again in slice size I write!

Great. Easy to make and now have a use for the mandolin I got as a gift that I never ever use. Thanks

Set the oven for 220, still, in 10 mins the zucchini were totally burned. Can't imagine for 2 hrs...

Really enjoyed preparing then eating it - gave the recipe to two of my friends who also enjoyed. The cheese recipes are just so delicious and enjoyable.