Ingredients
2 large cucumbers for the fresh, crisp base
1 English cucumber for peeling and slicing as the main component
1/4 cup ranch seasoning mix to impart the signature tangy, herby flavor
1 tablespoon of ranch seasoning for coating the slices
2 tablespoons olive oil helps crisp the chips while adding healthy fats
1 teaspoon garlic powder enhances the savory notes
Salt to taste balances and elevates overall taste; also used to reduce moisture by tossing slices
Instructions
1-First Step: Wash and thinly slice 2 large cucumbers using a mandoline or sharp knife for even thickness.
2-Second Step: Pat the cucumber slices dry with paper towels to remove excess moisture, reducing sogginess.
3-Third Step: In a large bowl, combine slices with 1/4 cup ranch seasoning mix, 2 tablespoons olive oil, 1 teaspoon garlic powder, and salt to taste, tossing gently.
4-Fourth Step: Arrange slices in a single layer on a baking sheet lined with parchment paper.
5-Fifth Step: Bake at 225°F (107°C) for 1.5 to 2 hours, flipping halfway through.
6-Sixth Step: Remove and let cool on a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Use a mandoline slicer for even, thin slices.
🧂 Pat cucumber slices thoroughly after salting to keep chips crisp.
🌶️ Adjust ranch seasoning amount based on your spice preference.
- Prep Time: 10 minutes
- Refrigeration Time: 40 minutes (optional)
- Cook Time: 0 minutes
- Category: Snack
- Method: No-cook, seasoning
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 small handful
- Calories: 10 kcal (estimated per serving)
- Sugar: 1 g (estimated)
- Sodium: 150 mg (estimated, varies with salt and seasoning)
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g (estimated)
- Fiber: 0.5 g (estimated)
- Protein: 0.3 g (estimated)
- Cholesterol: 0 mg