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3.80 from 5 votes

Homemade Ranch Zucchini Chips

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8
Calories 29kcal
Author Brenda Bennett | Sugar-Free Mom



  • Set aside the sliced zucchini in a large shallow bowl.
  • Pour the milk in a bowl and add the vinegar and let sit for 5 minutes to create buttermilk.
  • If you have store bought buttermilk, you can skip this step.
  • After 5 minutes stir the mixture and add in the olive oil and whisk until combined.
  • Pour mixture over the zucchini and toss with your hands to coat them well. Set aside.
  • Whisk the seasonings together in a small bowl. Set aside.
  • Spray your dehydrator with olive oil spray or no stick cooking spray whichever you prefer.
  • Lay the zucchini sliced onto the dehydrator shelves.
  • Sprinkle the seasoning mixture over the slices and cover.
  • Dehydrate until crisp to your liking.
  • To Bake in oven:
  • Preheat 200 degrees.
  • Lay on greased baking sheets, do not overlap.
  • Bake 3-4 hours depending on how crisp you like.


Weight Watchers Points Plus: 1*


Serving: 1g | Calories: 29kcal | Carbohydrates: 2.6g | Protein: 1g | Fat: 1.9g | Saturated Fat: 0.3g | Sodium: 159mg | Fiber: 0.7g | Sugar: 1.5g