Crunchy Ranch Cucumber Chips are a light, savory snack that turns fresh cucumbers into crispy, ranch-flavored chips. They bake low and slow until they dry out and become delightfully crunchy. The flavor is tangy and herby from the ranch mix, with a mild garlicky note and a whisper of onion. These chips look golden at the edges and feel satisfyingly crisp in your hand. If you like easy party snacks, they pair well with creamy dips and bright salads — similar in spirit to other ranch-flavored bites like cheddar beef bacon ranch pinwheels.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Servings: 4 (snack-sized portions)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1/4 of recipe):
- Calories per serving: 95 kcal
- Protein: 2 g
- Carbohydrates: 5 g
- Fat: 4 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 600 mg
Why Make This Crunchy Ranch Cucumber Chips
These chips offer a fresh, lighter alternative to fried potato chips. They deliver the classic tangy ranch flavor without heavy oil or frying. The slow bake removes moisture for a crisp texture while concentrating the cucumber’s mild, grassy notes. Make them for parties, a crunchy snack with lunch, or an easy topping for soups and salads. They’re quick to prep and impressive to serve.
How to Make Crunchy Ranch Cucumber Chips
This recipe dries thin cucumber slices in a seasoned ranch mix so they crisp up while baking. Work in a single layer on the baking sheet and keep the oven low to evenly dehydrate without browning too fast. Rotate the pans if your oven has hot spots. Expect a long bake — the slow time yields crisp, dry chips instead of soft slices.
Ingredients:
- 2 large cucumbers
- 1 cup ranch dressing mix
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions:
Step 1: Preparation
Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Wash and dry the cucumbers thoroughly.
Step 2: Slicing the Cucumbers
Slice the cucumbers into thin chips, about 1/8-inch thick. Use a sharp knife or a mandoline for even slices. Pat the slices dry with paper towels to remove excess surface moisture — this helps them crisp faster.
Step 3: Mixing the Seasoning
In a bowl, combine the ranch dressing mix, olive oil, garlic powder, onion powder, salt, and pepper. Whisk until you have a paste-like coating. If the ranch mix is very dry, add a tiny bit more oil (a teaspoon at a time) to help it cling to the cucumber.
Step 4: Coating the Cucumber Slices
Toss the cucumber slices in the mixture until each piece is well coated. Use tongs or your hands to make sure the seasoning stickers to both sides. Shake off any heavy clumps so slices dry evenly.
Step 5: Arranging for Baking
Arrange the chips in a single layer on the prepared baking sheet. Leave a little space between slices so air can circulate and moisture can escape.
Step 6: Baking to Crisp
Bake for 2–3 hours, checking at the 2-hour mark. Flip the slices halfway through if needed so they dry evenly. The chips are done when they are dry, slightly browned at the edges, and snap when bent.
Step 7: Cooling and Finishing
Let the chips cool completely on a wire rack. Cooling lets them firm up and reach maximum crispness. Once cool, serve immediately or store as directed below.
How to Serve Crunchy Ranch Cucumber Chips
Serve these chips as a light snack on a platter with dips like Greek yogurt dip, hummus, or a herby tzatziki. They also make a fun crunchy garnish on top of chilled soups (like cucumber or tomato gazpacho), or alongside a cheese board. For parties, put them in a bowl next to crudité and other snacks.
How to Store Crunchy Ranch Cucumber Chips
Store fully cooled chips in an airtight container at room temperature. Place a small paper towel inside to absorb any residual moisture. They keep best for 3–4 days. If they soften, you can re-crisp them in a 200°F (93°C) oven for 10–15 minutes.
Expert Tips for Perfect Crunchy Ranch Cucumber Chips
- Slice evenly: Use a mandoline or very sharp knife to get uniform thickness for even drying.
- Dry well: Pat slices dry before seasoning to reduce bake time and improve crispness.
- Single layer matters: Crowding traps steam and makes chips soggy.
- Low and slow: Keep the oven temperature low to avoid rapid browning; you want dehydration.
- Taste the seasoning: Ranch mixes vary in saltiness — adjust salt and pepper after tasting a small raw-coated slice.
- Batch baking: If making large batches, rotate trays and swap rack positions halfway through baking.
- Re-crisping: If chips soften, a short return to the oven at low temp will refresh them.
Delicious Variations
- Spicy Ranch: Add 1/2 teaspoon cayenne or smoked paprika to the seasoning for heat and smoky depth.
- Lemon-Herb: Swap half the ranch mix for lemon zest and dried dill for a brighter flavor.
- Parmesan Ranch: Sprinkle 1–2 tablespoons grated Parmesan on slices before baking for a savory edge.
- Dill & Chive: Mix in 1 tablespoon dried chives and 1 teaspoon dried dill to boost herb flavor.
- Keto-Friendly: Reduce or omit olive oil and use a fine spray of avocado oil if you want to lower overall fat content while keeping flavor.
Frequently Asked Questions
Q: Can I use English cucumbers or Kirby cucumbers?
A: Yes. English cucumbers work well because they have fewer seeds and a thinner skin. Kirby cucumbers are firmer and can yield crispier chips. Adjust slice thickness if needed.
Q: Do I need to peel the cucumbers?
A: Peeling is optional. The skin adds color and texture. If your cucumbers have a thick or waxy skin, peel them for a more pleasant bite.
Q: Can I air-fry these instead of baking?
A: You can try an air fryer set to low (around 200°F/93°C) in small batches. Watch closely and expect shorter times. Air-frying may brown edges faster.
Q: My chips turned out limp. What went wrong?
A: They likely had too much moisture. Ensure slices are thin and dry before seasoning, avoid overcrowding, and bake long enough at a low temperature.
Q: Is the ranch mix necessary, or can I make my own?
A: You can make a simple mix with 2 tablespoons buttermilk powder (optional), 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt. Adjust to taste.
Q: How do I reduce the sodium?
A: Use a low-sodium ranch mix or reduce the added salt. Taste the seasoning before coating all slices to avoid over-salting.
Q: Can I make these ahead for a party?
A: Yes. Bake and cool them the day before and store in an airtight container. If they soften, re-crisp in the oven for 10–15 minutes before serving.
Conclusion
These Crunchy Ranch Cucumber Chips are an easy, flavorful snack that everyone can enjoy — crisp, herby, and bright. They take a little time in the oven but need minimal hands-on work and reward you with a unique, lighter chip alternative. For another ranch-flavored crowd-pleaser idea, see this Ranch Cucumber "Chips" – My Heavenly Recipes. Give them a try and enjoy the satisfying crunch — you might find a new favorite snack.
Print
Crunchy Ranch Cucumber Chips
- Total Time: 165 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light, savory snack that turns fresh cucumbers into crispy, ranch-flavored chips, perfect for dipping or garnishing.
Ingredients
- 2 large cucumbers
- 1 cup ranch dressing mix
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- Slice the cucumbers into thin chips, about 1/8-inch thick, and pat them dry.
- Mix ranch dressing mix, olive oil, garlic powder, onion powder, salt, and pepper in a bowl to form a paste-like coating.
- Toss cucumber slices in the mixture until well coated, shaking off excess.
- Arrange the chips in a single layer on the prepared baking sheet, ensuring space between slices.
- Bake for 2–3 hours, flipping halfway, until dry and crisp.
- Let cool completely on a wire rack before serving or storing.
Notes
Store fully cooled chips in an airtight container at room temperature for 3–4 days. Re-crisp in a low oven if they soften.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 2g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
