Crunchy Ranch Cucumber Chips: Your New Favorite Guilt-Free Snack

Crunchy Ranch Cucumber Chips are a refreshing and guilt-free snack, perfect for any occasion.

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Prep Time 15

Cook Time 2

Cooling Time 10

Total Time 2 25

Servings: 4 servings

Course: Snacks

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chips

4 medium Fresh Cucumbers Persian cucumbers for a sweeter flavor
1 cup Buttermilk Substitute with 1/2 cup milk + 1/2 tbsp vinegar/lemon juice
1 packet Ranch Seasoning Store-bought or homemade
1 tsp Garlic Powder
1 tsp Onion Powder
to taste Salt Adjust to personal taste
to taste Black Pepper Adjust according to spice tolerance
2 tbsp Olive Oil Optional, for added crispiness

Optional Garnish

to taste Fresh Dill or Chives Sprinkle on before serving

Equipment

Oven
Baking sheet
Parchment paper
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 225°F (110°C).
Wash cucumbers and slice into 1/8 inch thick rounds.
In a large bowl, mix buttermilk, ranch seasoning, garlic powder, onion powder, salt, and black pepper until smooth.
Toss cucumber slices in the ranch mixture until fully coated.
Line a baking sheet with parchment paper and arrange cucumber slices in a single layer.
Lightly brush or spray the tops of the cucumber slices with olive oil.
Bake for 1.5 to 2 hours, flipping halfway through.
Cool completely on the baking sheet before serving.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 9gProtein: 4gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

For best results, ensure cucumber slices are uniform in thickness. Store leftover chips in an airtight container at room temperature for up to 2 days.

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