Crunchy Ranch Cucumber Chips for the Perfect Guilt-Free Snack

Enjoy these Crunchy Ranch Cucumber Chips, a refreshing and guilt-free snack that satisfies cravings while being low in calories.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2

Total Time 2 10

Servings: 4 servings

Course: Snacks

Cuisine: American

Calories: 50

4 medium Cucumbers (Fresh, firm cucumbers provide the essential crunch; consider using Persian cucumbers for a sweeter flavor.)
1 cup Buttermilk (Adds a tangy moisture; you can sour regular milk with vinegar or lemon juice as a substitute.)
2 tablespoons Ranch Seasoning (Store-bought for convenience or homemade with dill, parsley, chives, garlic powder, and onion powder.)
2 tablespoons Olive Oil (Enhances crispiness; you can omit it for a lighter version, or use non-stick cooking spray instead.)
2 tablespoons Fresh Dill (Sprinkle on top post-baking for flavor.)
2 tablespoons Chives (Sprinkle on top post-baking for flavor.)

Instructions

Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. Wash and dry your fresh cucumbers thoroughly.
Using a mandoline slicer, thinly slice the cucumbers into 1/8 inch rounds. Arrange them on a clean surface ready for the next step.
In a large mixing bowl, combine buttermilk with the ranch seasoning, garlic powder, onion powder, salt, and black pepper. Whisk until well blended. Add the sliced cucumbers and toss gently.
Arrange the cucumber slices in a single layer on the lined baking sheet. If desired, lightly brush or spray the tops with olive oil.
Place the baking sheet in your preheated oven and bake for 1.5 to 2 hours, flipping halfway through.
After baking, let the chips cool completely on the baking sheet. Garnish with fresh dill or chives if desired.