Crunchy Ranch Cucumber Chips Recipe for a Zesty Snack Delight

This Crunchy Ranch Cucumber Chips Recipe turns crisp cucumbers into an irresistibly zesty snack that's both healthy and easy to prepare.

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Prep Time 10

Cook Time 2

Marination Time 10

Total Time 2 20

Servings: 4 servings

Course: Snacks

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chips

4 cups Cucumbers Persian cucumbers work best for that perfect crunch.
1 cup Buttermilk Substitute with ½ cup milk + ½ tablespoon vinegar or lemon juice if needed.
2 tablespoons Ranch Seasoning Use store-bought or homemade.
2 tablespoons Olive Oil Can be substituted with cooking spray.

For Flavoring

1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Salt Adjust to taste.
1 teaspoon Black Pepper Adjust to taste.

Equipment

Oven
Mandoline
mixing bowl
Baking Sheet
Parchment Paper

Method

Step-by-Step Instructions

Preheat the oven to 225°F (110°C).
Slice cucumbers into thin rounds, about 1/8 inch thick.
Mix buttermilk, ranch seasoning, garlic powder, onion powder, salt, and black pepper in a bowl.
Toss cucumber slices in the ranch mixture until fully coated, and marinate for 5 to 10 minutes.
Arrange coated cucumber slices in a single layer on a parchment-lined baking sheet.
Lightly brush the tops with olive oil, then bake for 1.5 to 2 hours, flipping halfway.
Cool the chips completely before serving.
Garnish with dill or chives if desired, and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

For best texture, store leftover chips in an airtight container at room temperature for up to 2 days. Freshly made chips are recommended for maximum crunch.

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