These Ranch Zucchini Chips are the perfect healthy snack! This three ingredient recipe is great for days when you want to have something nutritious for a family snack. The ranch seasoning and roasting gives these “chips” the true texture of a traditional potato chip!
This kid friendly recipe is so easy to prepare. In only a few minutes, you can have this keto snack in the oven with minimal effort. The tangy ranch paired with the crispy zucchini means these chips are full of flavor! These are a great option for when you’re craving potato chips!
One of the best things about these low carb chips is that they don’t need to be refrigerated- this means that you can take these in the car, camping, hiking, lunches, or anywhere else! You can also easily change the seasonings to your personal taste- try salt and vinegar, Italian, barbecue seasoning or sour cream and onion!
Tips for the BEST Zucchini Chips
- Slice the zucchini very thinly (1/8th inch) using a mandoline. I use this slicer on the second setting.
- Using spray oil helps to control the amount you use.
- Place the zucchini into a single layer, do not overlap to prevent them from being soggy.
- Do not add extra salt until the chips are completely done.
Keto Ranch Zucchini Chips Recipe
yield: 4
Cook time: 1 hr
Total time: 1 hr
These Ranch Zucchini Chips are the perfect keto snack! Thin, crispy zucchini seasoned with ranch seasoning and roasted in the oven until they’re as crispy as potato chips!
Ingredients:
- 4 cups very thinly sliced zucchini
- Spray olive oil, as needed
- 1 1/2 tablespoons dry Ranch seasoning
Instructions:
- Preheat oven to 250 degrees F.
- Using a mandoline slicer, slice the zucchini into 1/8th inch slices.
- Pat the zucchini dry with a paper towel and place in a large bowl.
- Spray the zucchini with olive oil until lightly coated, sprinkle the ranch seasoning over the zucchini.
- Use your hand to evenly coat the zucchini.
- Place the seasoned zucchini on a large silicone lined cookie sheet. Bake for 45 minutes.
- If the zucchini has begun to brown, flip the chips and bake an additional 10-20 minutes or until it has browned and dried out completely.
Nutritional Info:
YIELD: 4 SERVING SIZE: 3/4 cup
Amount Per Serving: CALORIES: 36TOTAL FAT: 2.1gSODIUM:34mgCARBOHYDRATES: 3.7gNET CARBOHYDRATES: 2.6gFIBER: 1.1gSUGAR: 2.8g
