Preheat the oven to 225°F (110°C).

Wash and dry the cucumbers, then slice them into very thin rounds, about 1/8 inch thick.

In a large bowl, mix buttermilk, ranch seasoning, garlic powder, onion powder, salt, and pepper until smooth.

Toss the cucumber slices into the buttermilk mixture until evenly coated. Let marinate for 5 to 10 minutes.

Line a baking sheet with parchment paper and arrange the marinated cucumber slices in a single layer.

Bake the chips for 1.5 to 2 hours, flipping halfway through, until golden brown and crisp.

Allow chips to cool on a wire rack, then garnish with fresh herbs before serving.