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
Reasons You'll Love It
Cooking Hints
- Pat the zucchini slices dry with a paper towel before coating to help the coating stick better.
- Bake on a wire rack if possible to allow air circulation and keep the crisps crunchy.
Step 1
Slic the zucchini into very thin rounds—about 1/16 of an inch thick—using a mandoline if you have one. Lay the slices out on a clean surface and sprinkle them lightly with salt. Let them sit for about 10 minutes to draw out some moisture. After that, pat the zucchini slices dry with paper towels to get rid of as much water as possible.
Step 2
Heat your oven to 220°F (105°C). Toss the zucchini slices in a big bowl with a little oil to coat them evenly. Then sprinkle in the grated Parmesan and ranch seasoning, giving everything a gentle stir so the flavors stick to each slice.
Step 3
Line two large baking sheets with nonstick spray and arrange the zucchini rounds in a single layer—make sure they’re not overlapping. Pop them in the oven and bake for 40 minutes. When the time’s up, carefully flip each slice over and bake for another 30 minutes, or until they’re as crispy as you like. Once done, transfer them to a plate lined with paper towels to soak up any extra oil. Enjoy!
