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Ranch Cucumber Chips - healthy and crunchy snack option

Ranch Cucumber Chips

A light and crunchy snack made from fresh cucumbers dressed with ranch seasoning, perfect for summer picnics or healthy snacking.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large fresh cucumbers, washed and patted dry (English or Persian cucumbers work beautifully; if using garden cucumbers, peel the skin if it is waxy)
  • 1 tablespoon ranch seasoning mix (store-bought packet or homemade blend of dried dill, garlic powder, onion powder, parsley, and a little buttermilk powder if you have it)
  • to taste sea salt or kosher salt (start light and adjust after tasting)
  • 1 to 2 teaspoons good quality olive oil (optional, adds sheen and helps spices cling; omit for a zero-fat version)

Method
 

Preparation
  1. Wash the cucumbers, trim the stem ends, and slice into thin rounds about 1/8 inch thick.
  2. Lay the slices in a single layer on paper towels and gently press another towel on top to soak up moisture.
  3. Place the blotted cucumber slices in a medium bowl. Measure the ranch seasoning and sprinkle it evenly over the slices. Add a small pinch of salt. Use clean hands or tongs to gently toss until each round is lightly coated.
  4. If using olive oil, drizzle it in a slow stream while tossing the cucumbers to ensure even distribution.
Serving
  1. Arrange the slices on a plate in a single layer or overlapping for presentation.
  2. Chill for 30 minutes before serving if preferred, then serve immediately.

Notes

For best texture, use fresh cucumbers and blot excess moisture from slices. These chips are best served fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.