Crispy Ranch Zucchini Slices

crispy zucchini slices are the perfect savory snack or side dish, bursting with zesty ranch flavor and a satisfying crunch. They’re easy to make and sure to be a hit at any gathering or weeknight dinner.

Tips From The Kitchen

Use a mandoline or sharp knife to slice the zucchini evenly for consistent cooking.
Pat the slices dry before breading to help the coating stick better.
Bake on a wire rack to allow air circulation and keep the slices extra crispy.

Ingredients 0/6

1 medium zucchini, sliced 1 pinch salt to taste 2 teaspoons extra-virgin olive oil 1 tablespoon ranch dressing mix (such as Hidden Valley Ranch®) 1 teaspoon freeze-dried dill 1 serving cooking spray

Why Everyone Loves This Recipe

These zucchini slices are a perfect blend of crispy and flavorful. They offer a tasty way to enjoy vegetables with a crunchy texture and a hint of ranch seasoning that everyone will love.

Step 1

Slic the zucchini into really thin rounds—about 1/16 inch thick—using a mandoline if you have one. Lay them out on a clean surface and sprinkle with salt, then let them sit for about 10 minutes. After that, pat them dry with paper towels to get rid of as much moisture as you can.

Step 2

While the zucchini is resting, preheat your oven to 220°F (105°C). In a big bowl, toss the zucchini slices with olive oil, making sure they’re well coated. Then sprinkle in the ranch seasoning and dill, and give everything a gentle mix so the flavors stick.

Step 3

Grab two large baking sheets and spray them lightly with nonstick spray. Spread the zucchini slices out in a single layer on the sheets—try to keep them from overlapping so they crisp up nicely.

Step 4

Pop the trays in the oven and bake for about 40 minutes. After that, flip each slice carefully and bake for another 30 minutes, or until they’re as crispy as you like. When they’re done, transfer the chips to a plate lined with paper towels to soak up any extra oil. Enjoy!

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Ideas

Serve these crispy slices as a snack or appetizer with your favorite dipping sauce like ranch, marinara, or a spicy aioli. They also pair well with grilled meats or a fresh salad for a light meal.

Food Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to bring back the crispiness instead of using a microwave.

Frequently Asked Questions

Can I use a regular knife instead of a mandoline to slice the zucchini?

Yes, but try to slice the zucchini as thinly and evenly as possible for the best crispiness.

How do I prevent the zucchini slices from becoming soggy?

Salt the slices and let them sit for 10 minutes, then pat dry to remove excess moisture before baking.

Can I bake these at a higher temperature to reduce cooking time?

Baking at a low temperature helps them crisp without burning, so it’s best to follow the recommended 220°F.

What can I use if I don’t have ranch dressing mix?

You can substitute with a mix of dried herbs like parsley, garlic powder, onion powder, and a pinch of salt.

Can I prepare these in advance?

They’re best served fresh for maximum crispiness, but you can store leftovers in an airtight container for up to 2 days.

Is freeze-dried dill necessary?

It adds a nice flavor, but you can substitute with dried dill or omit it if you don’t have any.

Should I use cooking spray or brush olive oil on the baking sheets?

Cooking spray is recommended to prevent sticking and keep the zucchini slices crispy.

Can I make this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free as long as your ranch dressing mix is gluten-free.