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
Reasons You'll Love It
Cooking Secrets
- Use a wire rack on the baking sheet to keep chips crispy on all sides.
- Watch closely in the last few minutes to prevent burning and achieve perfect crunch.
Step 1
Slic the zucchini into really thin rounds—about 1/16 inch thick works best. Lay them out on a clean surface and sprinkle with a little salt. Let them sit for about 10 minutes to draw out some moisture, then pat them dry with paper towels as much as you can.
Step 2
Preheat your oven to 220°F (105°C). Toss the zucchini slices in a big bowl with some olive oil until they’re nicely coated. Sprinkle in the ranch seasoning and dill, then give everything a gentle stir so the flavors stick to each chip.
Step 3
Grab two large baking sheets and spray them with nonstick cooking spray. Arrange the zucchini slices in a single layer on the sheets, making sure they aren’t touching or overlapping.
Step 4
Pop the trays in the oven and bake for 40 minutes. After that, carefully flip each slice over and bake for another 30 minutes, or until they’re as crispy as you like. When they’re done, transfer the chips to a plate lined with paper towels to soak up any extra oil. Enjoy!
