Description
Crunchy, oven‑baked Ranch Zucchini Chips—thinly sliced zucchini coated lightly with ranch seasoning and baked until crisp, perfect as a healthy snack or side.
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
Instructions
- Preheat your oven to 250 °F (about 120 °C).
- Pat the zucchini slices dry with paper towels to remove excess moisture.
- In a large bowl, spray the zucchini lightly with olive oil, then sprinkle the dry ranch seasoning and toss until all slices are evenly coated.
- Arrange the slices in a single layer on a silicone‑lined or parchment‑lined baking sheet.
- Bake for 45 minutes; then carefully flip each slice and bake an additional 10–20 minutes until golden‑brown and crisp.
- Let the chips cool slightly before serving—they’ll continue crisping as they cool.
Notes
- Ensure slices are uniformly thin (1/8‑inch) for consistent crisping—using a mandoline helps greatly.
- Store cooled chips in an airtight container at room temperature; to re‑crisp, return them to a 250 °F oven for a few minutes.
- Feel free to experiment with extra seasonings—smoked paprika, cayenne, Parmesan, or fresh herbs like dill or chives make great variations.
Nutrition
- Serving Size: ¾ cup (approx.)
- Calories: 36 kcal
- Sugar: 2.8 g
- Sodium: 34 mg
- Fat: 2.1 g
- Carbohydrates: 3.7 g
- Fiber: 1.1 g
