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 sheet with nonstick (just to be safe) and spread them out well. I saved the salt to apply after cooking. They turned out perfect at the stated time and temperature. No burning.
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.
90% burnt and the few that weren't were chewy
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 thicker on another so I could take the thin ones out first. Thanks for the recipe and something different to do with all my zucchini.
Really good love them quick and easy
Most of mine burned and the few that did not burn were chewy. If I do try this again I will lower the temperature for a longer duration of cooking time.
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 making sure the olive oil is more evenly coated. Of course there could be oven hot spots - who knows! I'll try it again though!
they were 2 soggy after 40 mins of cooking
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 dipping.
