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It actually is simple recipe I was a chef for 17 years and mine were soggy too, don't despair you didn't mess it up:) Longer cooking time helped mine crisp up the on the 2nd batch. I did almost a full hour. the thinner the faster.. Less oil also seemed better then more..
Zucchini is very high in water content so you are kind jsut trying to get the water out.. Each zucchini batch may be different.
Hey, I had the same result. Cooked them on 300 degrees also. Still soggy. I have to eat them hot while they're still tasty. Can't imagine what they would taste like cold.
This is one I wish I could weigh in on but I don't know either. I'll try and get Brendan's advice. But so far the best idea seems to be trying the dehydrator!