Ingredients
- 1 medium zucchini
- 1 pinch salt to taste
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon ranch dressing mix
- 1 serving cooking spray
Why This Dish Is Worth Trying
Pro Kitchen Tips
- Use a wire rack on the baking sheet to help the chips crisp up better.
- Keep an eye on them in the last few minutes to avoid burning.
Step 1
Slic the zucchini into very thin rounds—about 1/16-inch thick—using a mandoline if you have one. Lay the slices out on a clean surface and sprinkle them with salt. Let them sit for about 10 minutes to draw out some of the moisture. After that, gently pat each slice with paper towels to soak up as much water as you can.
Step 2
Preheat your oven to 220°F (105°C). Toss the zucchini slices in a large bowl with a bit of oil to help everything stick together. Then add the grated Parmesan and ranch seasoning, stirring gently so each slice gets coated.
Step 3
Line two big baking sheets with nonstick spray and spread the zucchini out in a single layer, making sure the slices don’t overlap. Pop them in the oven and bake for 40 minutes. When the time’s up, carefully flip each slice and bake for another 30 minutes, or until they’re as crispy as you like.
Step 4
Once they’re done, transfer the chips to a plate lined with paper towels to soak up any leftover oil. Let them cool a bit before digging in!
