Ranch Zucchini Chips
Flavored with dill and ranch dressing mix, these crispy zucchini chips are a great low-carb alternative to potato chips.
Using a mandoline, cut the zucchini into rounds that are 1/16 inch thick.
Salt should be sprinkled over a clean work surface.
Observe for ten minutes.
With a paper towel, wring out as much moisture as you can from the zucchini slices.
Set the oven to 220 degrees Fahrenheit (105 degrees C).
In a big bowl, mix the zucchini chips with the olive oil to coat.
Ranch seasoning and dill are added after a light stirring to coat.
Apply nonstick cooking spray to 2 sizable baking sheets.
Place the zucchini slices in a single layer on the sheets, being careful not to overlap any.