Crunchy Ranch Cucumber Chips Recipe

Introduction

Crunchy Ranch Cucumber Chips are a delightful, healthy snack that combines the refreshing taste of cucumbers with a zesty ranch flavor. These crispy chips are perfect for parties, lunchboxes, or anytime you crave a savory crunch without the guilt.

Ingredients

• 2 large cucumbers
• 1/2 cup buttermilk
• 1 packet (1 oz) ranch seasoning mix (or homemade ranch blend)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil or cooking spray (if baking)
• Fresh chopped dill or chives (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 225°F (110°C) if baking. Alternatively, you may use a dehydrator or air fryer.
2. Step 2: Wash and thoroughly dry the cucumbers. Slice into thin rounds about 1/8 inch thick using a mandoline or sharp knife.
3. Step 3: In a large bowl, whisk together buttermilk, ranch seasoning mix, garlic powder, onion powder, salt, and black pepper until smooth.
4. Step 4: Add the cucumber slices to the bowl and toss gently to coat each slice evenly. Let them marinate for 5–10 minutes.
5. Step 5: Line a baking sheet with parchment paper and arrange the cucumber slices in a single layer without overlapping. Lightly brush or spray with olive oil if baking.
6. Step 6: Bake for 1½ to 2 hours, flipping halfway through, until chips are dry, lightly golden, and crisp.
7. Step 7: Remove from oven and let chips cool fully on the baking sheet to crisp up further.
8. Step 8: Sprinkle with fresh dill or chives if desired. Serve immediately or store.

Tips & Variations

• Using a mandoline ensures even thin slices for uniform crispiness.
• If you prefer a stronger ranch flavor, add a bit more ranch seasoning to the marinade.
• Try baking at a slightly lower temperature for a longer time if you want extra crispness.
• Substitute buttermilk with plain yogurt thinned with a little water for a different tang.

Storage

Store cooled cucumber chips in an airtight container for up to 2 days to maintain their crunch. For best texture, avoid refrigeration, which can introduce moisture. To re-crisp, place chips briefly in a warm oven at 200°F (95°C) for 5–10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cucumbers?

Yes, English cucumbers or Kirby cucumbers work well. Avoid varieties with excess seeds or water, as they may affect crispness.

What if I don’t have buttermilk?

You can use regular milk mixed with a teaspoon of lemon juice or vinegar as a buttermilk substitute. Let it sit for 5 minutes before using.

Crunchy Ranch Cucumber Chips Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

Crunchy Ranch Cucumber Chips are a deliciously seasoned and crispy snack made by marinating thin cucumber slices in a tangy buttermilk ranch mixture and then baking them to perfection. These chips are a healthier alternative to traditional fried snacks and can be enjoyed as a guilt-free treat with a fresh herb garnish.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 4 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Cucumber and Marinade:

• 2 large cucumbers
• 1/2 cup buttermilk
• 1 packet (1 oz) ranch seasoning mix (or homemade ranch blend)

Spices:

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

For Baking:

• 2 tablespoons olive oil or cooking spray (if baking)

Garnish (Optional):

• Fresh chopped dill or chives

Instructions

1. Preheat Oven: Preheat your oven to 225°F (110°C) if you plan to bake the cucumber chips. Alternatively, you may use a dehydrator or air fryer based on your preference.
2. Slice Cucumbers: Wash and thoroughly dry the cucumbers. Using a mandoline or a very sharp knife, slice them into thin rounds, about 1/8 inch thick, to ensure they crisp up evenly during cooking.
3. Prepare Marinade: In a large bowl, whisk together the buttermilk, ranch seasoning mix, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well combined.
4. Marinate Cucumbers: Add the cucumber slices to the bowl and toss gently until each slice is coated evenly with the ranch buttermilk mixture. Let them sit for 5–10 minutes to absorb the flavors.
5. Arrange for Baking: Line a baking sheet with parchment paper. Arrange the marinated cucumber slices in a single layer without overlapping. Lightly brush or spray the tops with olive oil or cooking spray to aid crispiness.
6. Bake the Chips: Bake in the preheated oven for 1½ to 2 hours, flipping the slices once halfway through cooking. Continue baking until the chips are dry, lightly golden, and crispy.
7. Cool and Garnish: Remove the chips from the oven and allow them to cool completely on the baking sheet; they will crisp further as they cool. Sprinkle with fresh chopped dill or chives if desired before serving or storing.
8. Storage: Store the cooled cucumber chips in an airtight container for up to 2 days to maintain their crunch.

Notes

• Use a mandoline slicer for uniformly thin cucumber slices to ensure even crisping.
• Adjust the salt amount according to your taste preference.
• If you prefer, a dehydrator or air fryer can be used as alternative cooking methods.
• Store chips in an airtight container to keep them crunchy; they are best consumed within 2 days.
• For a dairy-free version, substitute buttermilk with a plant-based buttermilk alternative and ensure ranch seasoning is dairy-free.

Keywords: cucumber chips, crunchy snack, ranch seasoning, baked cucumber chips, healthy snack, homemade chips