Cool Ranch Zucchini Chips are a delicious and healthy alternative to traditional potato chips. These crispy, flavourful chips are made from thinly sliced zucchini seasoned with a savoury ranch blend. Baked to perfection, they offer a satisfying crunch without the guilt of fried snacks.
Ingredients:
- 2 small to medium courgettes, sliced into 1/8″ thick slices
- 1/2 teaspoon kosher salt
- Cooking spray
- 1/2 teaspoon (or more) ranch seasoning
Method of cooking:
Preheat your oven to 225°F (110°C). This low temperature will help the zucchini dry slowly and evenly, making them crispy.
Slice the zucchini into 1/8″ thick slices using a mandoline slicer to ensure even thickness. This will ensure even cooking.
Place the zucchini slices in a single layer on a clean tea towel or paper towels.
Sprinkle kosher salt evenly over the courgettes.
Allow the courgettes to sit for about 10 minutes to draw out excess moisture. This step will help produce crispy chips.
After 10 minutes, pat the courgette slices dry with additional paper towels to remove moisture and excess salt.
Transfer the courgettes to a large bowl. Lightly spray with cooking spray to help the seasoning adhere.
Sprinkle the ranch seasoning evenly over the courgette slices. Toss gently to coat each slice with the seasoning.
Arrange on baking sheets:
Line two large baking sheets with parchment paper or silicone baking mats.
Place the courgette slices in a single layer on the prepared baking sheets, making sure they do not overlap.
Place the trays in the preheated oven.
Bake for 1 1/2 to 2 hours or until the courgettes are dry and crisp. Keep an eye on them to avoid burning as oven temperatures can vary.
When the courgette chips are crispy, remove from the oven and leave to cool completely on the baking sheets.
Store the cooled crisps in an airtight container at room temperature for up to a week.
