Refreshing Ranch Cucumber Chips (Printable)

Crispy cucumber chips with ranch seasoning make for a light, satisfying snack.

# 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 - ½ 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. In a small bowl, whisk together olive oil and lemon juice. Drizzle this mixture over the cucumber slices and toss gently to coat.
03 - In another bowl, combine all ranch seasoning ingredients. 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 oven to 200°F. 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 -
  • They satisfy that crunchy salty craving without any of the guilt that comes with opening a family size bag of potato chips
  • The ranch flavor actually develops better as they dry, becoming more intense than any seasoning you shake onto regular chips
02 -
  • Mandoline safety is no joke, always use the hand guard because cucumbers are slippery and one moment of distraction will ruin your day
  • The chips might still feel slightly flexible when you first check them, but give them more time because they will not achieve that satisfying crunch until they are completely dry throughout
03 -
  • Pat your cucumber slices dry with a clean towel before tossing them with oil, as excess surface moisture will extend the drying time significantly
  • If some chips are done before others, remove the crispy ones and let the thicker slices continue dehydrating rather than risking burning the finished ones

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