I remember the first bite I took of these Ranch Zucchini Chips—it was like rediscovering the crunch of a classic potato chip with a lighter, tangy twist. These simple oven-baked zucchini chips are seasoned with ranch, perfectly crispy, and utterly addictive.
Why I’ll Love This Recipe
I love this recipe because it’s so easy—and surprisingly flavorful. With just zucchini, ranch seasoning, and a touch of oil, I get a satisfying snack that’s both healthy and nostalgic. Plus, it’s flexible—I can adjust the ranch intensity, swap in different seasonings, or easily scale it up for guests.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Zucchini, very thinly sliced (about 4 cups at 1/8-inch slices)
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Olive oil spray, just enough to coat
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Dry ranch seasoning, about 1½ tablespoons
directions
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Preheat the oven to 250 °F.
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Pat the zucchini slices dry with paper towels to remove excess moisture for maximum crispness.
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In a large bowl, lightly spray the zucchini with olive oil, then toss with ranch seasoning until evenly coated.
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Spread the slices in a single layer on a silicone-lined baking sheet.
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Bake for 45 minutes, then use a spatula to flip each slice.
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Continue baking for another 10–20 minutes, until the zucchini is browned and thoroughly dried out.
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Let the chips cool slightly—they’ll become even crispier as they rest.
Servings and timing
This recipe yields about 4 servings and takes roughly 1 hour total, including prep and baking.
Variations
I like to experiment with different seasonings—salt and vinegar, Italian herbs, barbecue spice, or sour cream and onion are all fun swaps. I can also tweak the ranch—either tone it down or dial it up based on my mood.
storage/reheating
I store any cooled chips in an airtight container. They stay delightfully crispy for a while, but letting them sit in a dry place ensures they don’t go soggy. If I want to revive that fresh crunch, I pop them back into the air fryer or oven for a minute or two.
FAQs
What if I don’t have a mandoline?
I’ve tried using a knife—but thin, even slices matter for crispiness. If I don’t have a mandoline, I slice as thinly and uniformly as I can and pat them extra dry to help them crisp up.
Can I use fresh ranch dressing instead of dry mix?
I find dry ranch seasoning works best—it sticks evenly and helps the chips dry out. Fresh dressing adds too much moisture and makes them soggy.
Can I make these in an air fryer?
Yes! I cook them at 375–400 °F for about 15 minutes, flipping halfway, until crispy.
Are they low-carb or keto-friendly?
Definitely. Zucchini is low in carbs, and with minimal oil and just dry seasoning, these are a great keto snack option.
Can I add grated Parmesan or breadcrumbs?
Sure—I’ve made versions with a Parmesan or breadcrumb coating. It adds crunch, but also more calories. I stick to ranch alone when I want lighter chips; I add extras when I’m in “treat” mode.
Conclusion
I love how these Ranch Zucchini Chips take a humble summer veggie and turn it into a crisp, flavorful snack—or a fun side dish. With a few pantry staples and some patience in the oven, I get that perfect crunch and tang of ranch without compromising on health or simplicity. These chips always bring me back to cozy afternoons and simple joys.
Print
Ranch Zucchini Chips
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hr 5 mins
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Crispy oven-baked zucchini chips coated with tangy dry ranch seasoning. A light, flavorful snack that delivers the crunch of potato chips with a healthier twist.
Ingredients
- 4 cups zucchini, very thinly sliced (about 1/8-inch thick)
- Olive oil spray, just enough to coat
- 1½ tablespoons dry ranch seasoning
Instructions
- Preheat oven to 250 °F (120 °C).
- Pat zucchini slices dry with paper towels to remove excess moisture.
- Place zucchini in a large bowl, lightly spray with olive oil, and toss with ranch seasoning until evenly coated.
- Arrange slices in a single layer on a silicone-lined baking sheet.
- Bake for 45 minutes, then flip each slice with a spatula.
- Bake for an additional 10–20 minutes, until browned and completely dried.
- Allow to cool slightly before serving; chips will crisp up more as they cool.
Notes
- Ensure slices are uniform for even crisping.
- Store cooled chips in an airtight container in a dry place.
- For extra crunch, briefly reheat in the oven or air fryer before serving.
- Experiment with other seasonings like BBQ, Italian herbs, or sour cream & onion.
Nutrition
- Serving Size: 1 cup chips
- Calories: 45
- Sugar: 2g
- Sodium: 190mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg