Cool Ranch Chips Recipe By Tasty

Steps:

• In a small bowl, mix together the ranch dressing mix, paprika, garlic powder, onion powder, and salt. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the olive oil over the popcorn. Carefully toss to coat.
• Sprinkle the cool ranch spice mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!

Steps:

• 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.