Name: Ranch Zucchini Chips
Prep time: 10 min
Cook time: PT-488128H8M56S
Total time: PT-488128H8M56S
Cuisine: American
Ingredients: 4 cups very thinly sliced zucchini (about 1/8‑inch, use a mandoline for best results); Olive oil spray, as needed; 1 ½ tablespoons dry ranch seasoning

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I savor the joy of transforming humble zucchini into irresistibly crunchy, ranch‑seasoned chips. These baked delights are healthy, flavorful, and wonderfully satisfying as a guilt‑free snack or light side. Ranch Zucchini Chips

Why You’ll Love This Recipe

I find this recipe incredibly easy and flexible. It calls for simple ingredients and tools, yet yields crunchy, savory results that always feel indulgent. Whether I’m craving a low‑carb snack, need something to nibble on during busy days, or want a crowd‑pleasing appetizer, these chips never disappoint.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups very thinly sliced zucchini (about 1/8‑inch slices)
Spray olive oil, as needed
1 ½ tablespoons dry ranch seasoning

directions

I begin by preheating my oven to 250 °F (about 120 °C).
I pat the zucchini slices dry with paper towels, removing excess moisture so they crisp properly.
In a large bowl, I gently toss the zucchini with a light spray of olive oil and the ranch seasoning until each slice is evenly coated.
I arrange the slices in a single layer on a silicone‑lined baking sheet to avoid sticking and promote even baking.
I bake for 45 minutes, then flip each slice using a spatula and bake an additional 10–20 minutes until they turn golden‑brown and crisp.
I let the chips cool slightly before serving—perfect on their own or paired with dips like creamy ranch or salsa.

Servings and timing

This recipe yields about 4 servings. It takes approximately 5 minutes of prep time, 60 minutes of cook time, and 65 minutes total.

Variations

I sometimes kick up the seasoning by adding a pinch of cayenne pepper or smoked paprika for a spicy twist. For extra flavor and crunch, I’ll sprinkle on some Parmesan before baking. I also enjoy experimenting with fresh herbs like dill or chives to change things up.

storage/reheating

I store these chips in an airtight container at room temperature. If they lose crispness, I quickly re‑crisp them in a preheated oven at around 250 °F for a few minutes—just enough to revive that irresistible crunch.

FAQs

How do I make zucchini chips?

I slice zucchini very thinly, pat the pieces dry, coat them lightly with oil and seasoning, then bake or air‑fry until they’re crispy.

Can I make zucchini chips in an air fryer?

Absolutely. I love using the air fryer—it gives the chips a wonderful crispiness using even less oil, making them an even healthier treat.

What seasoning works best for zucchini chips?

I usually go with ranch seasoning for its classic savory flavor, but smoked paprika, dill, or other spice blends work beautifully too.

Are zucchini chips healthy?

In my experience, yes—they’re low‑carb, packed with zucchini goodness, and much lighter than traditional chips, yet still delightfully satisfying.

What are other good zucchini recipes?

I often make oven‑baked zucchini fritters or stuffed zucchini boats when I’m in the mood for something different but just as tasty.

Conclusion

I cherish how these Ranch Zucchini Chips turn a simple vegetable into a crunchy, flavorful snack that never feels like a compromise. They’re easy, versatile, and a fantastic way to enjoy more veggies with a satisfying crunch. I can’t wait for you to make them and make them your own.