Parmesan-Ranch Zucchini Chips

Recipe View 5 mins Using a mandoline or a very sharp knife, slice the zucchini into paper-thin rounds (approximately 1/16-inch thick). (5 minutes)

Recipe View 10 mins Arrange the zucchini slices on a clean work surface (such as a cutting board lined with paper towels) and sprinkle generously with salt. Allow them to sit for 10 minutes to draw out excess moisture. (10 minutes)

Recipe View 5 mins Thoroughly pat the zucchini slices dry with paper towels. The drier they are, the crispier they will become. (5 minutes)

Recipe View 10 mins Preheat the oven to 220 degrees F (105 degrees C). (10 minutes)

Recipe View 2 mins In a large bowl, gently toss the zucchini slices with the olive oil until they are lightly coated. (2 minutes)

Recipe View 2 mins Add the grated Parmesan cheese and ranch dressing mix to the bowl. Gently toss again to ensure that the zucchini slices are evenly coated with the cheese and ranch mixture. (2 minutes)

Recipe View 10 mins Spray two large baking sheets with nonstick cooking spray. Arrange the zucchini slices in a single layer on the prepared baking sheets, making sure that none of the slices are overlapping. This is crucial for achieving maximum crispiness. (10 minutes)

Recipe View 1 hrs 10 mins Bake in the preheated oven for 40 minutes. Carefully flip each zucchini slice with a spatula and continue baking for another 30 minutes, or until the chips are golden brown and crispy. Keep a close eye on them, as baking times may vary depending on your oven. (70 minutes)

Recipe View 5 mins Remove the baking sheets from the oven and transfer the zucchini chips to a paper towel-lined plate to cool completely. This will help to remove any excess oil and ensure that they remain crispy. (5 minutes)