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
Why This Dish Is Worth Trying
Best Cooking Tips
- Use a baking rack to allow air circulation and prevent sogginess.
- Keep an eye on the chips during baking to avoid burning, as cooking times can vary.
Step 1
Slic the zucchini into super 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 a little salt. Let them sit for about 10 minutes so they release some moisture. After that, gently pat the slices dry with paper towels to get rid of as much water as you can.
Step 2
Preheat your oven to 220°F (105°C). In a big bowl, toss the zucchini slices with olive oil, making sure each piece is lightly coated. Sprinkle in the ranch seasoning and dill, then give everything a gentle stir so the flavors spread evenly.
Step 3
Grab two large baking sheets and spray them with nonstick spray. Arrange the zucchini slices in a single layer on the sheets, making sure they don’t overlap. Pop them in the oven and bake for 40 minutes. Then, carefully flip each slice over and bake for another 30 minutes, or until they’re as crispy as you like. Once done, transfer the chips to a plate lined with paper towels to soak up any extra oil. Enjoy!
