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. Ranch Zucchini Chips

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.)

  • Zucchini, very thinly sliced (about 4 cups at 1/8-inch slices)

  • Olive oil spray, just enough to coat

  • Dry ranch seasoning, about 1½ tablespoons

directions

  1. Preheat the oven to 250 °F.

  2. Pat the zucchini slices dry with paper towels to remove excess moisture for maximum crispness.

  3. In a large bowl, lightly spray the zucchini with olive oil, then toss with ranch seasoning until evenly coated.

  4. Spread the slices in a single layer on a silicone-lined baking sheet.

  5. Bake for 45 minutes, then use a spatula to flip each slice.

  6. Continue baking for another 10–20 minutes, until the zucchini is browned and thoroughly dried out.

  7. 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
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Ranch Zucchini Chips

Ranch Zucchini Chips

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  • Author: Lidia
  • 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

  1. Preheat oven to 250 °F (120 °C).
  2. Pat zucchini slices dry with paper towels to remove excess moisture.
  3. Place zucchini in a large bowl, lightly spray with olive oil, and toss with ranch seasoning until evenly coated.
  4. Arrange slices in a single layer on a silicone-lined baking sheet.
  5. Bake for 45 minutes, then flip each slice with a spatula.
  6. Bake for an additional 10–20 minutes, until browned and completely dried.
  7. 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

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