Introduction

Crunchy Ranch Cucumber Chips are a light, flavorful snack that combines the refreshing taste of cucumbers with a zesty ranch marinade. Baked until crisp, they make a perfect healthy alternative to traditional chips. Enjoy them fresh or as a delightful salad topper!

A close-up view of a white bowl filled with thin round slices of zucchini chips that are light green with darker green edges. Each chip shows a slightly crispy texture with specks of green herbs and light brown seasoning scattered across their surface. The chips are stacked loosely, some overlapping others inside the bowl. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large cucumbers
1/2 cup buttermilk
1 packet (1 oz) ranch seasoning mix (or homemade ranch blend)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 tablespoons olive oil or cooking spray (if baking)
Fresh chopped dill or chives (optional, for garnish)

Instructions

Step 1: Preheat your oven to 225°F (110°C) if baking. Alternatively, you can use a dehydrator or air fryer for drying the cucumber chips.
Step 2: Wash and dry the cucumbers thoroughly. Using a mandoline slicer or sharp knife, slice them into very thin rounds about 1/8 inch thick for optimal crispness.
Step 3: In a large bowl, combine the buttermilk, ranch seasoning mix, garlic powder, onion powder, salt, and black pepper to make the marinade.
Step 4: Gently toss the cucumber slices in the ranch marinade until well coated. Let them marinate for 5 to 10 minutes to enhance the flavor.
Step 5: Line a baking sheet with parchment paper and arrange the cucumber slices in a single layer without overlapping. Lightly brush or spray the tops with olive oil for extra crispiness.
Step 6: Bake for 1.5 to 2 hours, flipping the slices halfway through to ensure even baking. They are ready when golden and crisp.
Step 7: Remove from the oven and let the cucumber chips cool completely; they will become crunchier as they cool.
Step 8: Garnish with fresh chopped dill or chives if desired, then serve immediately or store.

Tips & Variations

Use a mandoline slicer for uniform thin slices that crisp evenly.
For a dairy-free option, substitute buttermilk with unsweetened almond milk and add a bit of lemon juice for tang.
Experiment with different herbs like parsley or thyme instead of dill for varied flavors.
If you prefer no-oil baking, omit the olive oil but expect a slightly less crispy texture.
Try air frying at low temperature to reduce baking time while still achieving crispiness.

Storage

Store the finished cucumber chips in an airtight container at room temperature for up to 2 days to maintain crispness. Avoid refrigerating as moisture can make them soggy. To re-crisp, briefly warm them in the oven at a low temperature for a few minutes before serving.

How to Serve

A close-up image of thinly sliced zucchini chips arranged in a shallow white bowl with a white marbled texture background; the chips are lightly browned with a crispy texture, each slice has a green outer edge and a pale yellow center, speckled with green herbs and small bits of seasoning, the chips are piled loosely with some overlapping and showing slight oil glisten. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used, but buttermilk adds a tangy flavor and helps tenderize the cucumber slices for better taste. If using regular milk, adding a teaspoon of lemon juice or vinegar can mimic buttermilk’s acidity.

How thin should I slice the cucumbers?

Slicing the cucumbers about 1/8 inch thick ensures they become nicely crisp without burning or drying out unevenly. Too thick slices will stay soft, while too thin may burn easily.