Ingredients
Equipment
Method
- Preheat your oven to 200°F (95°C) and line two large baking sheets with parchment paper.
- Wash and thoroughly dry the cucumbers. Using a mandoline slicer, slice the cucumbers into very thin, uniform rounds (about 1/8-inch thick).
- Place the cucumber slices in a single layer on paper towels. Place more paper towels on top and press firmly to extract as much moisture as possible.
- Transfer the dried cucumber slices to a mixing bowl. Drizzle with olive oil and toss gently to coat.
- Sprinkle the dry ranch seasoning over the cucumbers and toss again until evenly distributed.
- Arrange the seasoned cucumber slices in a single, even layer on the prepared baking sheets, making sure none are overlapping.
- Bake in the preheated oven for 2 to 3 hours. Check them at the 90-minute mark. They are done when they are shrunken, golden, and dry to the touch.
- Remove from the oven and let them cool completely on the baking sheet for 15-20 minutes. They will continue to crisp up as they cool.
- Gently peel from the parchment paper and serve immediately, or store in an airtight container once completely cooled.
Notes
Oven temperatures and ambient humidity can drastically change the baking time. Keep a close eye on the chips during the last hour to prevent burning. Propping the oven door open slightly can help moisture escape.