I make my kale chips in the oven. I did see someone mention doing them in the dehydrator but I've never used oil in mine so no idea how that works.
I do make zucchini chips and we love them. Our favorites are basil-garlic, onion-dill and Mexican spice. Zucchini does absorb moisture really easily though so you need to either make just enough to eat or have a system to keep them fresh (I vacuum seal). I've experimented with carrot chips (good), turnip and daikon radish chips (not our favorites) and dehydrated tomatoes. the tomatoes are really good too. They didn't start out as snacks but ended up that way.
I do a lot of veggie dehydrating for food preservation. In the winter we live on crockpot soups and stews so I dry squashes, eggplant, peppers, and greens to toss in stews. I've also dried cabbage but that does just as well in my cold hallway.
Dried fruit makes me wish I'd had one of these things when my daughter was young. I've dried apples (lots!) with and without cinnamon, pears, peaches, nectarines, strawberries, and made homemade leathers all without any added sugar.
Raw foodies also use dehydrators to make cookies, crackers and wraps. Check out some of the raw web sites. Backpackers are another group that is very creative with dehydrator use.
I'm not that committed but I do dry enough of the basic vegetables to get us through the winter stew season

(I taught a class for child care providers on this. I'm a little obsessed

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