Ranch Zucchini Chips

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

Step: 1

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.

Step: 2

Preheat the oven to 220 degrees F (105 degrees C).

Step: 3

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.

Step: 4

Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets in one layer, making sure none are overlapping.

Step: 5

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.

Per Serving: 34 calories; protein 0.6g; carbohydrates 2.5g; fat 2.5g; sodium 166.3mg.

Great taste and not difficult to make , these appetizers work for any crowd or occasion . When throwing a Friendly gathering , big or few people , you can’t forget the delicious snacks . We’ve collect with others of our best appetizer menus that are sure to suprrise your guests. From lips to spreads and everything in between, you’re sure to find the perfect appetizer for any occasion .

For your great party, be sure to make the Cranberry Meatballs . If you’re cracked for time, the Instant Classic Cheese Tray is your easy to do .