Refreshing Ranch Cucumber Chips (Printable)
Crispy cucumber chips with zesty ranch seasoning for a healthy crunch
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
→ Ranch Seasoning
02 - 1 tablespoon dried dill
03 - 1 tablespoon dried parsley
04 - 2 teaspoons garlic powder
05 - 2 teaspoons onion powder
06 - 1 teaspoon dried chives
07 - 1 teaspoon fine sea salt
08 - ½ teaspoon black pepper
→ Coating
09 - 2 tablespoons olive oil
10 - 2 teaspoons lemon juice
# How to Make It:
01 - Wash cucumbers thoroughly and slice them into 1/8-inch rounds using a mandoline for even thickness.
02 - Place cucumber slices in a large bowl. In a small bowl, whisk together olive oil and lemon juice. Drizzle this mixture over the cucumber slices and toss gently to coat.
03 - In another bowl, combine all ranch seasoning ingredients. Sprinkle evenly over the coated cucumber slices, tossing to ensure even distribution.
04 - Arrange cucumber slices in a single layer on dehydrator trays or on baking sheets lined with parchment paper.
05 - If using a dehydrator: Set to 135°F and dry for 2–4 hours, flipping halfway through, until chips are crisp. If using an oven: Preheat oven to 200°F. Bake for 2–3 hours, flipping halfway, until chips are dry and crispy.
06 - Allow chips to cool completely before serving for maximum crunch.
# Expert Suggestions:
01 -
- They satisfy that salty crunch craving without the heavy grease of regular chips
- The ranch flavor gets better as they dry, creating an addictive snack you can eat by the handful
02 -
- Uneven slices mean some chips will burn while others stay soggy. Take your time with the slicing or use a mandoline.
- These chips soften quickly in humid weather so store them with a silica packet if you live somewhere damp.
03 -
- If your chips still feel slightly soft after the recommended time keep going. Better to overdry than to end up with chewy chips.
- The ranch seasoning blend makes enough for 3 to 4 batches. Store the extra in a sealed jar for next time.