Crunchy Ranch Cucumber Chips Recipe for Guilt-Free Snacking

Crunchy Ranch Cucumber Chips are a refreshing, low-calorie snack that pairs well with tangy dips for a delightful treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Cooling Time 30

Total Time 2 45

Servings: 4 servings

Course: Snacks

Cuisine: American

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chips

3 medium Cucumbers Choose firm, fresh cucumbers; Persian cucumbers are a sweet alternative.
1/2 cup Buttermilk For a substitute, combine milk with a splash of vinegar or lemon juice.
1 packet Ranch Seasoning Essential for flavor; can be homemade with dried herbs.
1 tablespoon Olive Oil Lightly brush or spray on chips for crispiness.

For the Dip (optional)

1 cup Hummus Creamy complement for the cucumber chips.
1 cup Yogurt-based sauce Tangy dip to elevate flavors.

Equipment

oven
Baking Sheet
Parchment Paper
Sharp knife or mandoline

Method

Step-by-Step Instructions

Preheat your oven to 225°F (110°C) and gather your equipment.
Wash and dry the cucumbers before slicing them into 1/8 inch thick rounds.
In a medium bowl, combine buttermilk, ranch seasoning, spices, salt, and pepper until creamy.
Toss cucumber slices in the ranch mixture until evenly coated.
Lay coated cucumber slices in a single layer on a parchment-lined baking sheet.
Bake for 1.5 to 2 hours, flipping halfway, until golden and crunchy.
Cool the chips completely on the baking sheet before serving or storing.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 2gFat: 2gSodium: 150mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

For extra flavor, consider marinating the cucumber slices in the ranch mixture for 5-10 minutes before baking. Store in an airtight container at room temperature for up to 2 days.

Tried this recipe?

Let us know how it was!