Ingredients:

  • 2 medium zucchini (approximately 450g or 1 lb), ends trimmed and thinly sliced (about 1/8 inch thick)
  • 1 teaspoon sea salt, fine
  • 1/4 cup all-purpose flour (30g)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup grated Parmesan cheese (25g or approximately 1 oz)
  • 2 tablespoons olive oil (30 ml)
  • 1/4 cup ranch dressing (60 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Thinly slice the zucchini using a mandoline or sharp knife, aiming for even thickness. Place in a colander and sprinkle with sea salt. Let sit for 10 minutes to remove excess moisture.
  2. In a medium bowl, combine the flour, garlic powder, dried dill, onion powder, dried parsley, black pepper, and Parmesan cheese.
  3. Gently pat the zucchini slices dry with paper towels. This is key for crispiness!
  4. In a small mixing bowl, mix ranch dressing and olive oil.
  5. Dip the zucchini slices in ranch dressing, then coat with the ranch parmesan mixture. Arrange in a single layer on the prepared baking sheet, making sure they aren't overcrowded.
  6. Bake for 20-25 minutes, flipping halfway through, or until the chips are golden brown and crispy. Watch them closely towards the end to prevent burning!
  7. Let the chips cool slightly on the baking sheet before serving. They'll crisp up more as they cool.