Homemade Ranch Zucchini Chips Recipes

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HOMEMADE RANCH ZUCCHINI CHIPS



Homemade Ranch Zucchini Chips image

Provided by Brenda Bennett | Sugar-Free Mom

Time 6h15m

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, Carbohydrate 2.6 g, Protein 1 g, Fat 1.9 g, SaturatedFat 0.3 g, Sodium 159 mg, Fiber 0.7 g, Sugar 1.5 g

PARMESAN-RANCH ZUCCHINI CHIPS



Parmesan-Ranch Zucchini Chips image

Love potato chips but watching your carb intake? Zucchini chips are a great alternative. They require some patience but are crunchy, flavorful, and downright addicting!

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 1h35m

Yield 4

Number Of Ingredients 6

1 medium zucchini
salt to taste
2 teaspoons extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 tablespoon ranch dressing mix
cooking spray

Steps:

  • Slice zucchini into 1/16-inch-thick rounds using a mandoline. Place on a clean work surface and sprinkle with salt. Let sit for 10 minutes.
  • Dab zucchini slices with paper towels to remove as much moisture as you can.
  • Preheat the oven to 220 degrees F (105 degrees C).
  • Place zucchini in a large bowl. Add oil and gently stir to coat. Add grated Parmesan cheese and ranch powder and gently stir to coat.
  • Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets, making sure none are overlapping.
  • Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

Nutrition Facts : Calories 39.2 calories, Carbohydrate 2.6 g, Cholesterol 1.1 mg, Fat 2.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 185.3 mg, Sugar 0.9 g

RANCH ZUCCHINI CHIPS



Ranch Zucchini Chips image

Dill pickle potato chips meet ranch-flavored potato chips but made with zucchini instead of potato and baked instead of fried.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

1 medium zucchini, sliced
salt to taste
2 teaspoons extra-virgin olive oil
1 tablespoon ranch dressing mix (such as Hidden Valley Ranch®)
1 teaspoon freeze-dried dill
cooking spray

Steps:

  • Slice the zucchini using a mandoline into 1/16-inch-thick rounds. Spread out on a clean work surface and sprinkle with salt. Let sit for 10 minutes. Remove as much moisture from the zucchini slices as you can with a paper towel.
  • Preheat the oven to 220 degrees F (105 degrees C).
  • Combine zucchini chips and olive oil in a large bowl and stir to coat. Season with ranch powder and dill and gently stir to coat.
  • Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets in one layer, making sure none are overlapping.
  • Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

Nutrition Facts : Calories 33.9 calories, Carbohydrate 2.5 g, Fat 2.5 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 166.3 mg, Sugar 0.8 g

BAKED ZUCCHINI CHIPS



Baked Zucchini Chips image

The best zucchini chips EVER! They are perfectly seasoned and perfectly crunchy and crisp even though these are completely BAKED! You will not even be able to tell the difference. Promise!

Provided by Chungah Rhee

Categories     vegetarian

Yield 8 servings

Number Of Ingredients 8

2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 teaspoon garlic powder
1/4 cup milk
1 large egg
Kosher salt and freshly ground black pepper
1 1/2 cups finely crushed Kettle Brand® Himalayan Salt Potato Chips
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Season zucchini with garlic powder, salt and pepper, to taste. In a medium bowl, combine milk and egg; set aside. Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake golden brown and crisp, about 22-26 minutes. Serve immediately, garnished with parsley, if desired.

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