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Parmesan-Ranch Zucchini Chips

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!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Snack
Cuisine American
Servings 4 people
Calories 196.2 kcal

Equipment

  • 1 Mandoline Essential for uniform, thin slices.
  • 2 Large Baking Sheets For arranging zucchini in a single layer.
  • 1 Large Mixing Bowl For tossing zucchini with oil and seasonings.
  • 1 Paper Towels For thoroughly drying zucchini slices.
  • 1 Spatula or Tongs For flipping zucchini during baking.

Ingredients
  

Main

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

Instructions
 

  • 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.

Notes

Achieving truly crispy zucchini chips hinges on rigorous moisture removal. After salting, press down firmly with paper towels to extract as much liquid as possible; this is non-negotiable. Maintain the low oven temperature of 220°F (105°C) for a slow dehydration process, which prevents burning while promoting crispness. For an extra flavor boost, consider adding a pinch of garlic powder or smoked paprika to the ranch seasoning. Monitor the chips closely during the final baking stage, as oven temperatures can vary, and individual zucchini slices may crisp at different rates. They should be firm and brittle, not flexible.