Ranch Zucchini Chips

Dill pickle potato chips meet ranch-flavored potato chips but made with zucchini instead of potato and baked instead of fried.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 34 Calories

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®)

Recipe Instructions

Step 1

Slice the zucchini using a mandoline into 1/16-inch-thick rounds. Spread out on a clean work surface and sprinkle with salt. Let sit for 10 minutes. Remove as much moisture from the zucchini slices as you can with a paper towel.

Step 2

Preheat the oven to 220 degrees F (105 degrees C).

Step 3

Combine zucchini chips and olive oil in a large bowl and stir to coat. Season with ranch powder and dill and gently stir to coat.

Step 4

Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets in one layer, making sure none are overlapping.

Step 5

Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.