Ranch Zucchini Chips
Description
This ranch zucchini chip recipe features dill and ranch dressing mix and bakes the chips for a healthy, low-carb alternative to traditional potato chips.
Ingredients
•
1 medium zucchini, sliced
•
1 pinch salt to taste
•
2 teaspoons extra-virgin olive oil
•
1 tablespoon ranch dressing mix (such as Hidden Valley Ranch®)
•
1 teaspoon freeze-dried dill
•
1 serving cooking spray
Directions
1
Slice zucchini into 1/16-inch-thick rounds using a mandoline. Spread onto a clean work surface; season with salt and set aside for 10 minutes. Remove moisture from zucchini slices with a paper towel.
2
Preheat the oven to 220 degrees F (105 degrees C).
3
Toss zucchini slices and olive oil together in a large bowl to coat. Add ranch powder and dill; gently toss to coat.
4
Coat 2 large baking sheets with cooking spray; arrange zucchini slices on the prepared baking sheets in a single layer, making sure none overlap.
5
Bake in the preheated oven for 40 minutes; flip slices. Continue baking until reaches desired crispiness, 30 minutes. Transfer to a paper towel-lined plate.