Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8
Calories 29 kcal
Ingredients
4 cups thinly sliced zucchini
1 cup milk 1%
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried minced onion
1 tablespoon fresh minced dill
1 tablespoon fresh minced parsley
1/4 teaspoon pepper
Instructions
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.
Recipe Notes
Weight Watchers Points Plus: 1*
Nutrition Facts
Homemade Ranch Zucchini Chips
Amount Per Serving (1 g)
Calories 29
Calories from Fat 17
% Daily Value*
Fat 1.9g
3%
Saturated Fat 0.3g
2%
Sodium 159mg
7%
Carbohydrates 2.6g
1%
Fiber 0.7g
3%
Sugar 1.5g
2%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
