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My review
Easy Baked Zucchini Chips
2
Lorie
"The garlic olive oil is the secret here. Try to find garlic-infused olive oil; I found it at a local olive oil producer."
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Ingredients
30 m servings 69Original recipe yields 2 servings
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- US
- Metric
Directions
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- Cook's Note:
- If you have thicker slices of zucchini, it will take longer to bake.
- If you have convection, use it to speed up the cooking time.
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Reviews
Read all reviews 1721 Ratings
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Most helpful positive review
7/19/2015
I thought this was very delicious. The only change I made was instead of using sea salt I used garlic salt. It turned out great.
Most helpful critical review
1/7/2016
90% burnt and the few that weren't were chewy
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7/19/2015
I thought this was very delicious. The only change I made was instead of using sea salt I used garlic salt. It turned out great.
9/29/2016
Made this using a simple box grater (slicer side) so the slices were pretty thin. I put them in a bag and tossed with a little more olive oil than stated. I sprayed an insulated, airbake cookie ...
9/24/2017
Fabulous! Can't wait for more to come out of the oven. I used garlic salt in place of salt and watched carefully to avoid burning. I put the thinner slices on one tray and those that came out...
11/28/2017
This is the first time successfully had a crisp zucchini chip. That being said, even though they appeared to be the same thickness, some were burnt, and some were tender. So maybe the trick is...
10/28/2018
They were good, but not chips. Despite slicing them thin they were all soggy or had to be burnt to get crispy. I used parchment paper so nothing stuck to the trays. Nice as a side dish not for d...