Crunchy Ranch Cucumber Chips Recipe

Introduction

Crunchy Ranch Cucumber Chips offer a delightful, healthy snack with a tangy ranch twist. These crisp chips are easy to make at home and perfect for satisfying your cravings without the guilt.

Ingredients

• 2 large cucumbers
• 1/2 cup buttermilk
• 1 packet (1 oz) ranch seasoning mix (or homemade ranch blend)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil or cooking spray (if baking)
• Fresh chopped dill or chives (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 225°F (110°C) if baking. Alternatively, you can use a dehydrator or air fryer.
2. Step 2: Wash and thoroughly dry the cucumbers. Slice them into thin rounds about 1/8 inch thick using a mandoline or a sharp knife for even crisping.
3. Step 3: In a large bowl, whisk together buttermilk, ranch seasoning mix, garlic powder, onion powder, salt, and black pepper until smooth.
4. Step 4: Add cucumber slices to the marinade and toss gently to coat all slices. Let them sit for 5–10 minutes to absorb flavor.
5. Step 5: Line a baking sheet with parchment paper. Arrange the cucumber slices in a single layer without overlapping. Lightly brush or spray with olive oil if baking.
6. Step 6: Bake for 1½–2 hours, flipping slices halfway through, until chips are dry, lightly golden, and crisp.
7. Step 7: Remove from oven and let the chips cool completely on the pan to crisp further.
8. Step 8: Sprinkle with fresh dill or chives if desired. Serve immediately or store as directed.

Tips & Variations

• For extra crispiness, use a dehydrator or air fryer instead of an oven.
• Adjust salt to taste depending on your ranch seasoning’s saltiness.
• Try adding a pinch of smoked paprika for a subtle smoky flavor.
• Use homemade ranch seasoning to control ingredients and reduce additives.

Storage

Store the cooled cucumber chips in an airtight container at room temperature for up to 2 days. To re-crisp, briefly pop them in a low oven or air fryer for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk adds tang and helps the seasoning stick to the cucumber slices. If you don’t have buttermilk, mix 1/2 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.

What if I don’t have a mandoline slicer?

You can carefully slice the cucumbers thinly with a sharp knife, aiming for about 1/8 inch thickness. Consistent thickness ensures even baking and crispiness.

Crunchy Ranch Cucumber Chips Recipe

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Crunchy Ranch Cucumber Chips are a deliciously crispy and flavorful snack made by marinating thin cucumber slices in a tangy ranch buttermilk mixture, then baking them until perfectly crunchy. These low-temperature baked chips are a great healthy alternative to traditional chips, offering a fresh, herb-infused taste with a satisfying crunch, ideal for snacking or garnishing your favorite dishes.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 4 servings 1x
• Category: Appetizers & Snacks
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Cucumber and Marinade

• 2 large cucumbers
• 1/2 cup buttermilk
• 1 packet (1 oz) ranch seasoning mix or homemade ranch blend

Spices

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

For Baking

• 2 tablespoons olive oil or cooking spray (if baking)

Garnish (Optional)

• Fresh chopped dill or chives

Instructions

1. Preheat oven: Preheat your oven to 225°F (110°C) to prepare for baking the cucumber chips, ensuring a low temperature for even drying and crisping.
2. Prepare cucumbers: Wash and thoroughly dry the cucumbers. Slice them into thin rounds about 1/8 inch thick using a mandoline or a sharp knife for uniform slices that crisp evenly.
3. Mix marinade: In a large bowl, whisk together the buttermilk, ranch seasoning mix, garlic powder, onion powder, salt, and black pepper until smooth and well combined to create the flavor base.
4. Marinate cucumber slices: Add the cucumber slices to the bowl and gently toss them until each slice is evenly coated with the ranch buttermilk mixture. Let them sit for 5 to 10 minutes to absorb the flavors.
5. Prepare baking sheet: Line a baking sheet with parchment paper. Arrange the marinated cucumber slices in a single layer without overlapping for even cooking. Lightly brush or spray the tops with olive oil to enhance crispiness.
6. Bake chips: Bake the cucumber slices for 1½ to 2 hours, flipping them once halfway through. Bake until they are dry, lightly golden, and have a perfect crisp texture.
7. Cool chips: Remove chips from the oven and allow them to cool completely on the pan where they will continue to crisp up, improving texture.
8. Garnish and serve: Optionally sprinkle fresh chopped dill or chives over the cooled chips. Enjoy immediately or store in an airtight container for up to 2 days.

Notes

• Ensure cucumber slices are very thin (about 1/8 inch) for optimal crispiness.
• Adjust salt to taste depending on your ranch seasoning mix.
• If you don’t have buttermilk, a mixture of milk and vinegar or lemon juice can be used as a substitute.
• Chips can also be made using a dehydrator or air fryer following similar low-temperature, slow-drying methods.
• Store chips in an airtight container to maintain crispness; best consumed within 2 days.

Keywords: Cucumber chips, ranch cucumber chips, healthy snack, baked chips, crunchy cucumber snack, low fat snack, buttermilk ranch chips