Cool Ranch Zucchini Chips

Warmer weather calls for zucchini galore, and these Cool Ranch chips are a great way to zest up your zucs! This healthy snack is perfect if you're looking for an easy way to use up the rest of your summer zucchini, or are simply looking for a low-carb alternative to your favorite chips. Ready to get snackin'? Keep reading on for all of my top tips:

The zucchini:
Small to medium zucchini work best for chips because they're less watery and have less pulp, which helps with an even bake.

The slices:
Cutting thin, even slices will result in the easiest bake (where all the chips cook around the same time!). Use a mandoline here if you’ve got one on the 1/8" setting.

The salt:
Before baking the zucchini, salt the coins with just 1/2 teaspoon kosher salt (and no more to avoid oversalting) to draw moisture out of the zucchini. I suggest straining over a bowl so you can see how much moisture was released!

The bake:
We’re trying to mimic dehydrating zucchini here, so a low temperature for a longer period is the way to go. This method also produces the best flat shape and even browning. The air fryer expedites the timing significantly but also results in a different chip; ones that are curled and unevenly colored if you don’t mind that. For best results, bake the zucchini directly on a greased sheet pan because it conducts heat most evenly and assists with drying out the zucchini. Parchment will retain too much moisture and result in a more uneven bake.

The seasoning:
I discovered the best way to maximize ranch flavor without oversalting is to toss the chips after their bake while still hot. This way, the zucs get an even layer of ranch seasoning and the ranch dust is the first thing you taste when you dig in, just like a Cool Ranch chip!

Made this recipe? Let us know how it went in the comments below!