This ranch zucchini chip recipe features dill and ranch dressing mix and bakes the chips for a healthy, low-carb alternative to traditional potato chips.
Preparation Time
10 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 20 mins
Calories
34 Calories
Recipe Instructions
Step 1
Preheat the oven to 220 degrees F (105 degrees C).
Step 2
Slice zucchini into 1/16-inch-thick rounds using a mandoline. Spread onto a clean work surface; season with salt and set aside for 10 minutes. Remove moisture from zucchini slices with a paper towel.
Step 3
Toss zucchini slices and olive oil together in a large bowl to coat. Add ranch powder and dill; gently toss to coat.
Step 4
Coat 2 large baking sheets with cooking spray; arrange zucchini slices on the prepared baking sheets in a single layer, making sure none overlap.
Step 5
Bake in the preheated oven for 40 minutes; flip slices. Continue baking until reaches desired crispiness, 30 minutes. Transfer to a paper towel-lined plate.
Ingredients
1 pinch salt to taste
1 serving cooking spray
2 teaspoons extra-virgin olive oil
1 medium zucchini, sliced
1 teaspoon freeze-dried dill
1 tablespoon ranch dressing mix (such as Hidden Valley Ranch®)
