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
