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Crunchy Ranch Cucumber Chips Recipe

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4.4 from 218 reviews

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/crunchy-ranch-cucumber-chips-recipe/