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Crunchy Ranch Cucumber Chips Recipe

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★★★★★

4.9 from 112 reviews

These Crunchy Ranch Cucumber Chips are a delicious and healthy snack option, featuring thinly sliced cucumbers marinated in a flavorful buttermilk-ranch blend. Baked low and slow until perfectly crisp, these chips are a refreshing and tangy alternative to traditional snacks, ideal for guilt-free munching or a crunchy salad topping.

Ingredients

Scale

Cucumber and Marinade:

  • 2 large cucumbers
  • 1/2 cup buttermilk
  • 1 packet (1 oz) ranch seasoning mix (or homemade ranch blend)

Spices:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper

For Baking:

  • 2 tablespoons olive oil or cooking spray (if baking)

Garnish (Optional):

  • Fresh chopped dill or chives

Instructions

  1. Preheat the Oven: Start by preheating your oven to 225°F (110°C) if you’re planning to bake the cucumber chips. This low temperature helps to slowly dry out the slices, achieving a crispy texture without burning. Alternatively, you can use a dehydrator or air fryer for a different method.
  2. Slice the Cucumbers: Wash and dry your cucumbers thoroughly. Using a mandoline slicer or a sharp knife, slice the cucumbers into very thin rounds approximately 1/8 inch thick. Thin slices are essential to ensure they crisp up nicely during baking.
  3. Prepare the Marinade: In a large bowl, combine the buttermilk, ranch seasoning mix, garlic powder, onion powder, salt, and black pepper. This mixture will infuse the cucumber slices with a rich, tangy ranch flavor.
  4. Coat the Cucumber Slices: Gently toss the cucumber slices in the buttermilk ranch marinade until they are evenly coated. For deeper flavor penetration, allow the slices to marinate for 5-10 minutes before baking.
  5. Arrange for Baking: Line a baking sheet with parchment paper and lay the cucumber slices in a single, non-overlapping layer. Lightly brush or spray the tops with olive oil to promote crispiness as they bake.
  6. Bake Until Crispy: Bake the cucumber slices in the preheated oven for 1.5 to 2 hours. Flip each slice halfway through the baking time to ensure even cooking. The chips are done when they turn golden and have a crunchy texture.
  7. Cool Down: Remove the baking sheet from the oven and allow the cucumber chips to cool completely on the tray. Cooling helps the chips to firm up and become extra crisp.
  8. Garnish and Serve: Optionally, sprinkle fresh chopped dill or chives over the chips for added flavor and a pop of color. Serve immediately as a snack or store them in an airtight container for up to 2 days to maintain their crunch.

Notes

  • Use a mandoline slicer for uniform thin slices, which ensures even baking and crisping.
  • Adjust salt according to your taste preferences or dietary needs.
  • If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar to mimic the acidity.
  • For longer storage, keep the chips in an airtight container at room temperature to maintain their crispness, but consume within 2 days for best texture.
  • If using an air fryer or dehydrator, adjust time and temperature accordingly; these methods may reduce cooking time.

Keywords: cucumber chips, ranch cucumber chips, crunchy snack, healthy snack, baked cucumber chips, buttermilk ranch snack

Find it online: https://nayabaker.com/crunchy-ranch-cucumber-chips-recipe/