Description
Dill pickle potato chips meet ranch-flavored potato chips but made with zucchini instead of potato and baked instead of fried.
Ingredients
- 1 medium zucchini, sliced
- salt to taste
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon ranch dressing mix (such as Hidden Valley Ranch®)
- 1 teaspoon freeze-dried dill
- cooking spray
Instructions
- Slice the zucchini using a mandoline into 1/16-inch-thick rounds. Spread out on a clean work surface and sprinkle with salt. Let sit for 10 minutes. Remove as much moisture from the zucchini slices as you can with a paper towel.
- Preheat the oven to 220 degrees F (105 degrees C).
- Combine zucchini chips and olive oil in a large bowl and stir to coat. Season with ranch powder and dill and gently stir to coat.
- Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets in one layer
- making sure none are overlapping.
- Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes
- or until desired crispiness is reached. Transfer to a paper towel-lined plate.
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 4