Crispy Baked Cucumber Chips with Ranch Seasoning
These crispy baked cucumber chips with ranch seasoning are a healthy, crunchy snack alternative to traditional chips, perfect for snacking or entertaining. They are light, refreshing, and easy to make with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
- 2 large cucumbers (English or Kirby cucumbers preferred)
- 1 tablespoon olive oil (extra virgin preferred)
- 2 tablespoons ranch seasoning blend (homemade or store-bought), consisting of:
- – dried parsley
- – dried dill weed
- – garlic powder
- – onion powder
- – salt
- – black pepper
- – buttermilk powder (optional)
- Optional extras:
- – smoked paprika or cayenne pepper (½ teaspoon for smoky or spicy twist)
- For dairy-free version: nutritional yeast instead of buttermilk powder
- For vegan version: avocado oil instead of olive oil
Instructions
- Preheat your oven to 225°F (110°C).
- Wash and dry 2 large cucumbers thoroughly. Pat dry to reduce moisture on the skin.
- Slice cucumbers thinly, about 1/8 inch (3 mm) thick, using a mandoline slicer or sharp knife for even thickness.
- Place the cucumber slices in a large mixing bowl. Drizzle with 1 tablespoon (15 ml) of olive oil and toss gently to coat evenly.
- Sprinkle 2 tablespoons (about 15 g) of ranch seasoning over the slices. Toss again to distribute the seasoning well.
- Arrange the cucumber slices in a single layer on a parchment-lined baking sheet, ensuring slices do not overlap.
- Bake for 1 hour, then carefully flip each chip using tongs or a spatula.
- Continue baking for another 30-45 minutes or until golden and crisp.
- Once baked, transfer chips to a cooling rack and let them cool completely to firm up their crisp texture.
- Store cooled chips in an airtight container at room temperature for up to 3 days.
Notes
Dry cucumber slices thoroughly before oiling to ensure crispiness. Use a mandoline slicer for uniform thickness. Bake low and slow at 225°F to dehydrate without burning. Flip chips halfway through baking for even crisping. Store in an airtight container at room temperature for up to 3 days; avoid refrigeration to prevent sogginess. For dairy-free version, omit buttermilk powder and add nutritional yeast. For a spicy twist, add smoked paprika or cayenne pepper to the ranch seasoning.
Nutrition
- Serving Size: About 1 cup of cucum
- Calories: 80
- Sugar: 2
- Sodium: 150
- Fat: 6
- Saturated Fat: 0.8
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
Keywords: cucumber chips, baked cucumber chips, ranch seasoning, healthy snacks, crispy cucumber chips, low calorie snack, gluten free snack, vegetarian snack