Crunchy Ranch Cucumber Chips
Low-carb cucumber chips dehydrated or oven-baked until crispy and seasoned with ranch spices. Keto-friendly and addictive.
Ingredients
- 2 large English cucumbers
- 1 tbsp apple cider vinegar
- 1 tsp olive oil spray
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
Instructions
- Slice cucumbers paper-thin using a mandoline.
- Pat slices completely dry.
- Toss with vinegar, oil spray, and seasonings.
- Bake at 175°F for 3–4 hours or dehydrate at 135°F.
- Cool completely until crisp.
Notes
Mandoline slicing is essential. Keep oven very low. Chips crisp fully as they cool.