A comforting staple is beef chuck cooked in beef broth with potatoes, carrots, celery, and onions. The stew smells excellent even from the aroma that fills the entire home while it simmers.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 medium zucchini, sliced
- 1 pinch salt to taste
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon ranch dressing mix (such as Hidden Valley Ranch®)
- 1 teaspoon freeze-dried dill
- 1 serving cooking spray
Instructions
- Slice the zucchini using a mandoline into 1/16-inch-thick rounds. Spread out on a clean work surface and sprinkle with salt. Let sit for 10 minutes. Remove as much moisture from the zucchini slices as you can with a paper towel.
- Preheat the oven to 220 degrees F (105 degrees C).
- Combine zucchini chips and olive oil in a large bowl and stir to coat. Season with ranch powder and dill and gently stir to coat.
- Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets in one layer, making sure none are overlapping.
- Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.
- It is important that the zucchini is cut paper thin to get a good crunch. I used the thinnest setting on my mandoline. It is also important to get as much moisture out of them as you can.
Reviews
Fallowed the instructions to a T. They turned out so good. I will use just a little less ranch seasoning next time. Must try! I have not eat something so crispy since starting keto!
This takes way to long and is to fiddly. had two batches and one of them went into the oven. It took about 2 hours to get somewhat crispy. They shrunk so much there was hardly anything there to eat. Some burnt some where still soft. The second batch I actually ate raw. And that was quite nice. Like a zucchini salad.
Mine did take a lot longer to cook. Probably 50 mins on the 1st side and 45 to 60 mins on the second side. It helped to put the tray on the bottom rack of the oven. Salted after they come out and remove from cookie sheet as there is still moisture under the chips and they shouldn’t cool in that moisture. Also I just dusted with grated parmigiana cheese not the ranch mix.
The chips never really got crispy. But they did have a good flavor.
My teenage daughter and I made this and did not turn out, we followed the instructions but the zucchini didn’t get crispy at all. The flavor was good but texture was bad.
I wouldn’t make these again! They are really difficult to get parted to add the salt I think due to the fact that they are so thin! Not worth the effort in my view.
Yum
As with any zucchini chip recipe, you MUST get all of the moisture out if you expect crispiness. You also have to slice them paper thin if you want them crispy so yes they will be difficult to separate. It’s the nature of zucchini. The point is the effort to reduce carbs. If you are not willing to put forth the effort to do that then buy potato chips.