Refreshing Ranch Cucumber Chips (Print)
Crispy cucumber chips seasoned with homemade ranch blend. A healthy, gluten-free snack perfect for any occasion.
# What You Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
→ 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 them into 1/8-inch rounds using a mandoline for uniform thickness.
02 - Place cucumber slices in a large bowl.
03 - Whisk together olive oil and lemon juice in a small bowl. Drizzle over cucumber slices and toss gently to coat evenly.
04 - Combine all ranch seasoning ingredients in a separate bowl. Sprinkle over coated cucumbers, tossing thoroughly for even coverage.
05 - Spread cucumber slices in a single layer on dehydrator trays or parchment-lined baking sheets.
06 - Set dehydrator to 135°F and dry for 2-4 hours, flipping trays halfway through, until chips achieve desired crispness.
07 - Preheat oven to 200°F. Bake for 2-3 hours, flipping halfway, until chips are completely dry and crispy.
08 - Allow chips to cool completely on the trays before serving to ensure maximum crunch.
# Expert Advice:
01 -
- These satisfy that salty crunch craving without any of the guilt
- The ranch seasoning combo is addictive — my husband started eating them straight off the dehydrator trays
02 -
- Slice thickness is everything — too thin and they shatter, too thick and they stay chewy in the middle
- Don't rush the drying process, low and slow is what transforms them from cucumber jerky to actual chips
03 -
- Rotate your trays halfway through drying for even results
- If some chips are done before others, remove them and let the rest keep going