ZUCCHINI RANCH CHIPS RECIPES

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BEST ZUCCHINI CHIPS RECIPE — HOW TO MAKE ZUCCHINI CHIPS



Best Zucchini Chips Recipe — How To Make Zucchini Chips image

Zucchini Chips from Delish.com make for a crunchy snack.

Provided by Lauren Miyashiro

Categories     gluten-free    low-carb    Summer    Super Bowl    baking    snack

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 7

Cooking spray

2

zucchini, sliced very thinly into coins

1 tbsp.

extra-virgin olive oil (for baked version only)

1 tbsp.

ranch seasoning

1 tsp.

dried oregano

Kosher salt

Freshly ground black pepper

Steps:

  • Preheat oven to 225°. Grease a large baking sheet with cooking spray. Slice zucchini into very thin rounds, using a mandolin if you have one! Pat zucchini with paper towels to draw out excess moisture. In a large bowl, toss zucchini with oil then toss in ranch seasoning, oregano, salt, and pepper. Place in a single layer on baking sheets.  Bake until crispy, about 1 hour 20 minutes, checking after about an hour. Let cool to room temperature before serving. Grease air fryer basket lightly with cooking spray. Slice zucchini into very thin rounds, using a mandolin if you have one! Pat zucchini with paper towels to draw out excess moisture.  Omit oil. In a large bowl, toss zucchini with ranch seasoning, oregano, salt, and pepper. Place in a single layer in basket (a little overlapping is fine!). Air fry at 375° for 6 minutes, then flip and cook for another 6 minutes. Remove golden chips and continue cooking remaining chips until golden and crispy, 2 to 4 minutes, shaking basket every minute to allow for even crisping.

HOMEMADE RANCH ZUCCHINI CHIPS - SUGAR-FREE MOM



Homemade Ranch Zucchini Chips - Sugar-Free Mom image

Provided by Brenda Bennett | Sugar-Free Mom

Total Time 375 minutes

Prep Time 15 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 11

4 cups thinly sliced zucchini
1 cup milk (1%)
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried minced onion
1 tablespoon fresh minced dill
1 tablespoon fresh minced parsley
1/4 teaspoon pepper

Steps:

  • Set aside the sliced zucchini in a large shallow bowl.
  • Pour the milk in a bowl and add the vinegar and let sit for 5 minutes to create buttermilk.
  • If you have store bought buttermilk, you can skip this step.
  • After 5 minutes stir the mixture and add in the olive oil and whisk until combined.
  • Pour mixture over the zucchini and toss with your hands to coat them well. Set aside.
  • Whisk the seasonings together in a small bowl. Set aside.
  • Spray your dehydrator with olive oil spray or no stick cooking spray whichever you prefer.
  • Lay the zucchini sliced onto the dehydrator shelves.
  • Sprinkle the seasoning mixture over the slices and cover.
  • Dehydrate until crisp to your liking.
  • To Bake in oven:
  • Preheat 200 degrees.
  • Lay on greased baking sheets, do not overlap.
  • Bake 3-4 hours depending on how crisp you like.

Nutrition Facts : ServingSize 1 g, Calories 29 kcal, CarbohydrateContent 2.6 g, ProteinContent 1 g, FatContent 1.9 g, SaturatedFatContent 0.3 g, SodiumContent 159 mg, FiberContent 0.7 g, SugarContent 1.5 g

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