Ingredients
Method
- Prepare the cucumbers: Wash and thoroughly dry the cucumbers. Slice them into thin, even rounds using a sharp knife or mandoline.
- Remove moisture: Arrange the slices on paper towels or a clean kitchen towel. Pat thoroughly to remove excess moisture. For better results, lightly salt the slices and let them rest for 10 minutes, then pat dry again.
- Season: Place the cucumber slices in a bowl. Add olive oil, ranch seasoning, garlic powder, onion powder, black pepper, and dried dill. Gently toss until evenly coated.
- Arrange: Line a baking sheet with parchment paper. Place the cucumber slices in a single layer without overlapping.
- Bake: Preheat the oven to 225°F (107°C). Bake for approximately 1½ to 2½ hours, checking periodically as the slices become golden and crisp.
- Cool: Remove thinner, crisp pieces as they finish. Allow the chips to cool on the baking sheet for several minutes so they can become crispier.
Notes
Slice the cucumbers as evenly and thinly as possible for consistent cooking.
Removing excess moisture is essential for achieving crisp cucumber chips.
Avoid overcrowding the baking sheet.
Ranch seasoning can already contain salt, so taste before adding additional salt.
Cooking time varies depending on cucumber thickness and moisture content.
Allow the chips to cool completely before storing.
Removing excess moisture is essential for achieving crisp cucumber chips.
Avoid overcrowding the baking sheet.
Ranch seasoning can already contain salt, so taste before adding additional salt.
Cooking time varies depending on cucumber thickness and moisture content.
Allow the chips to cool completely before storing.