Description
Light, crispy, and wildly snackable—these Crunchy Ranch Cucumber Chips bake (or air fry) into guilt-free crisps with classic ranch flavor. Perfect for low-carb office snacks, healthy appetizers, or using up leftover cucumbers.
Ingredients
Main Ingredients
- 2 large English cucumbers (or 3 small Persian cucumbers), thinly sliced
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon dry ranch seasoning (sugar-free for keto)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Fine sea salt, to taste
Optional Add-Ins
- 1 teaspoon finely grated Parmesan (extra crunch & umami)
- 1/4 teaspoon smoked paprika (color & depth)
- Pinch cayenne or chili flakes (heat)
- Freshly cracked black pepper
Optional Dips
- Greek yogurt ranch, hummus, or spicy mayo
Instructions
1. Preheat oven to 250°F (120°C). Line 2 large sheet pans with parchment. (Air fryer: preheat to 150–160°F / 65–70°C if using a dehydrate setting.)
2. Using a mandoline or sharp knife, slice cucumbers ~1/16-inch (very thin). Pat slices very dry with paper towels—dryness = crunch.
3. In a bowl, toss slices with olive oil, ranch seasoning, garlic powder, onion powder, and a pinch of salt until evenly coated.
4. Arrange in a single, non-overlapping layer on prepared pans. (Air fryer: lay in a single layer; cook in batches as needed.)
5. Bake 90–110 minutes, flipping once at the halfway point, until lightly golden and crisp. Thinner slices may finish earlier—check at 80 minutes.
6. Cool on the pans 10 minutes, then transfer to a wire rack to finish crisping. Taste and adjust salt. Serve with your favorite dip.
Notes
Air Fryer: Dehydrate at 150–160°F (65–70°C) for 60–75 minutes, shaking/rotating trays a couple of times. For baskets without low temps, use the lowest setting and check often.
Dehydrator: 135°F (57°C) for 8–10 hours until crisp.
Storage: Cool completely; store in an airtight container lined with a paper towel up to 3 days at room temp. Re-crisp at 200°F (95°C) for ~10 minutes if needed.
Crisp Tips: Slice evenly; pat very dry; avoid overcrowding; use just enough oil to lightly coat.
Flavor Swaps: Dill pickle (dill + vinegar powder), BBQ ranch (smoked paprika + chili), Parmesan-garlic (Parmesan + extra garlic).
Dietary: Keto-friendly with sugar-free ranch; naturally gluten-free; dairy-free if skipping Parmesan.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 45
- Sugar: 2g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg