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Crispy Ranch Cucumber Chips

Ultra-crispy, low-carb cucumber chips coated in zesty ranch seasoning. The perfect guilt-free keto snack that satisfies crunchy cravings.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Keto
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Chips
  • 2 large English cucumbers washed and dried
  • 1 tbsp olive oil or avocado oil
  • 1 packet ranch seasoning mix approx 1 oz, dry
  • 1 pinch salt optional, to taste
  • 1 tsp dried dill optional for extra flavor

Equipment

  • Mandoline Slicer
  • Baking sheets
  • Parchment paper
  • Paper Towels

Method
 

  1. Preheat oven to 175°F (80°C) or the lowest setting your oven allows. Line two large baking sheets with parchment paper.
  2. Using a mandoline slicer, slice the cucumbers into thin, uniform rounds (approx. 1/8 inch thick).
  3. Lay slices flat on paper towels and press with more towels to absorb as much moisture as possible. Let sit for 10 minutes.
  4. Place dried slices in a large bowl. Drizzle with olive oil and toss gently to coat.
  5. Sprinkle the ranch seasoning over the cucumbers, tossing continuously to ensure even coverage.
  6. Arrange slices in a single layer on the prepared baking sheets. Do not overlap.
  7. Bake for 2 to 3 hours, flipping the chips and rotating the pans every hour.
  8. Chips are done when they are dry and crisp. Let cool completely on the baking sheet to reach maximum crunch.

Notes

Store in an airtight container with a silica packet for up to 3 days. Re-crisp in the oven if they soften.