Description
A light, savory snack that turns fresh cucumbers into crispy, ranch-flavored chips, perfect for dipping or garnishing.
Ingredients
Scale
- 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