Refreshing Ranch Cucumber Chips (Printable Version)
Crispy cucumber slices with homemade ranch seasoning offer a light, satisfying crunch for healthy snacking.
# What You Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced into 1/8-inch rounds
→ 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
# How To Make It:
01 - Wash cucumbers thoroughly and slice into 1/8-inch rounds using a mandoline for uniform thickness.
02 - Place cucumber slices in a large bowl. Whisk together olive oil and lemon juice in a small bowl, drizzle over cucumbers, and toss gently to coat evenly.
03 - Combine dill, parsley, garlic powder, onion powder, chives, salt, and pepper in a bowl. Sprinkle seasoning mixture over coated cucumber slices, tossing to distribute evenly.
04 - Arrange seasoned cucumber slices in a single layer on dehydrator trays or baking sheets lined with parchment paper, ensuring pieces do not overlap.
05 - For dehydrator: Set to 135°F and dry for 2-4 hours, flipping halfway, until crisp. For oven: Preheat to 200°F, bake for 2-3 hours flipping halfway, until dry and crispy.
06 - Allow chips to cool completely on racks before serving to achieve maximum crunch.
# Expert Suggestions:
01 -
- They satisfy that crunchy snack craving without any of the guilt
- The ranch seasoning hits every single comfort food button
02 -
- Mandoline sliced cucumbers dry more evenly than hand cut ones, so thin is key here
- Chips that seem slightly soft when warm will crisp up as they cool, so do not over dry
03 -
- Flip your trays halfway through drying for the most even results
- Letting the seasoned cucumbers sit for 10 minutes before drying helps the flavors penetrate