Reviewed: Aug. 24, 2008

I shouldn't give this recipe 5 stars because these things are so addictive, but I'm giving it 5 stars because these things are so addictive. For me, thinner is better...they're crispier, and I put the cut zucchini on paper towels first to absorb as much liquid as possible.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tom from Philly

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2008

good taste and a good way to use zucchini up. I just think it needed an extra something it, or to dip in maybe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

michelle Lee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2008

I had tried this recipe. I cut the zucchini thin, seasoned them, and baked them for the required time. However, these "chips" did not bake for me. After about an hour of baking, I had to give up because I had to go to work. I won't try this recipe again, why waste my zucchini, I might as well just throw them away.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kim

Cooking Level: Expert

Home Town: Bloomsburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2008

Quick and different way to enjoy zucchini! Thank you.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KENADATTOLI

Cooking Level: Intermediate

Home Town: Williamsport, Pennsylvania, USA

Living In: Manassas, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2008

Wunnerful! I used panko bread crumbs with the addition of onion powder, garlic salt, 1/2 tsp cayenne, and some Italian seasonings. The kids, ages 10 and 8, are busy dipping the very skinny slices into ranch dressing. The heat in the cayenne tends to build up if you're not accustomed to it, so the ranch dressing helps cut the heat. Thanks for the post; I added a yellow squash and will consider adding a skinny Japanese eggplant! Will put in my keeper file.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Johanna

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2008

YUMMY! I just used equal parts Italian Seasoned breading and parmesian cheese - my husband actually loved these and he is NOT a zucchini eater, except when I doctor it up. It's a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Purse Lady

Cooking Level: Expert

Home Town: Lorain, Ohio, USA

Living In: Sharon, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2008

This is great. I followed the recipe exactly and they were great. I will definetly play with the spices in the bread mixture from here on out just to try new flavors but this recipe is great. My 20 month old son LOVED these so tha means it was a hit for me :-)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Heather

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2008

These were okay, they didn't get crispy like I thought they would and I kept them in the oven an extra 5 minutes, they had a soft breadcrumb like taste. Maybe dipping in egg not egg white would have been better!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ginger135

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2008

I'm only giving them 4 stars, because my kids didn't really care for them, and they are huge veggie fans. My hubby and I loved them. Good with ranch as dip.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mama cooker

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2008

Really good! Kids devoured them!I doubled the cheese and used seasoned bread crumbs. I also cut them into 1/8 inch slices and then baked them on a large stone for 20 minutes. No flipping required and the thin cuts helped to make them crispy! Dip in ranch and you are set!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sheree

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2008

Great recipe. I used fresh chopped basil and some red pepper flakes instead of cheese and sprayed with cooking spray and they came out delicious- served great with ranch dressing and some dijon mustard mixed w/ honey!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alyssa

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2008

Made this recipe adding asiago cheese, grated parm and a little Old Bay Seasoning with the bread crumbs along with the suggested seasonings. The baking stone is a must plus a few more minutes on each side for extra crispiness. My husband and I have had these three times in the past week. We love dipping them in Mae Ploy Sweet Chili Sauce.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JULIEKLEIN1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2008

Sounded good, but overall I found the chips to be bland. Like the others who tried this recipe, the breading did not adhere well to the chips, even after spraying with oil and as one suggested adding a little of milk to the egg whites. The recipe needs more zip, and I think the baking allows for too much water to generate from the chips. Sorry. Thank You for Sharing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sandy

Cooking Level: Expert

Home Town: Wickliffe, Ohio, USA

Living In: Ocala, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2008

These were OK, but they didn't crisp up enough. Maybe I sliced them too thick??

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CMSPACCA

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

These were okay, but nothing special. I didn't care for the parmesean mixed in. I'll stick to fried zuc, since we make it so infrequently anyway.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MrsLewis

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2008

Thank you for giving me another zucchini option! I took a page out of my Sneaky Chef cookbook and made the breading with wheat germ. Also, I didn't have any panko so I used Nature Valley Double Fiber bread and threw it in the food processor. I added parmesan cheese, pepper and the wheat germ and then followed your recipe. I followed the hint of spraying the chips before flipping them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CarlyHoo!

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2008

This was a great recipe! Good taste, great cooking method, good way to use up your zucchini and add a healthy side dish to grilled burgers or dogs. I suggest adding about 1 tsp. dried or 1 tbsp. fresh of your favorite herb. I tried both oregano and thyme Rosemary would also work, as would chives. YUM!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

crimmy

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

Living In: Detroit, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2008

These were really good! I used half panko and added some garlic powder, salt and cayenne...nice change from the ordinary and a great way to use up extra zucchini!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SCF

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2008

These were really good. My hubby even liked them and he's not that fond of zucchini. I think I should have left them in the oven just a little longer, I baked them for 6 mins. per side and sprayed with cooking spray before baking and after flipping. Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Momof2andPup

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2008

I loved this method for making zucchini chips....and we have a lot of it in the garden right now! I used a combo of panko and regular breadcrumbs and followed the advice of other reviewers who sprayed the pan and tops of the chips with some cooking spray. We gobbled down 2 pans full and I felt NO guilt!! I will make this again and again, tasted great with a dip of ranch and low fat sour cream. thanks for this great idea, I love being able to control the fat and avoid frying!

Was this review helpful? [ YES ]
1 user found this review helpful