Refreshing Ranch Cucumber Chips (Printable)
Crispy cucumber chips with ranch seasoning — a healthy, tangy snack ready in hours.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
→ Ranch Seasoning
02 - 1 tablespoon dried dill
03 - 1 tablespoon dried parsley
04 - 2 teaspoons garlic powder
05 - 2 teaspoons onion powder
06 - 1 teaspoon dried chives
07 - 1 teaspoon fine sea salt
08 - 1/2 teaspoon black pepper
→ Coating
09 - 2 tablespoons olive oil
10 - 2 teaspoons lemon juice
# Directions:
01 - Wash cucumbers thoroughly and slice them into 1/8-inch rounds using a mandoline for even thickness.
02 - Place cucumber slices in a large bowl. Whisk together olive oil and lemon juice in a small bowl, then drizzle over cucumber slices and toss gently to coat.
03 - Combine all ranch seasoning ingredients in a separate bowl. Sprinkle evenly over the coated cucumber slices, tossing to ensure even distribution.
04 - Arrange cucumber slices in a single layer on dehydrator trays or on baking sheets lined with parchment paper.
05 - If using a dehydrator: Set to 135°F and dry for 2-4 hours, flipping halfway through, until chips are crisp. If using an oven: Preheat to 200°F and bake for 2-3 hours, flipping halfway, until chips are dry and crispy.
06 - Allow chips to cool completely before serving for maximum crunch.
# Expert Tips:
01 -
- The ranch seasoning hits every comfort food craving while keeping things light and fresh
- You can make a massive batch that stays crispy for days, perfect for spontaneous snacking
02 -
- Thin, even slicing is non negotiable because thicker pieces will stay chewy while thinner ones burn
- These chips continue to crisp as they cool, so do not judge them until they have reached room temperature
03 -
- English cucumbers work best because they have fewer seeds and thinner skin
- Pat sliced cucumbers dry with a towel before coating for faster, more even drying