Description
Deliciously crispy baked cucumber chips made with thinly sliced cucumbers, tossed in olive oil and seasoned with a touch of apple cider vinegar and sea salt. These chips are a healthy, low-calorie alternative to traditional potato chips, perfect for snacking or adding a crunchy element to meals.
Ingredients
Ingredients
- 2 medium cucumbers (or 3 small ones)
- 1 tablespoon olive oil (or avocado oil)
- 2 teaspoons apple cider vinegar (or vinegar of choice; omit for regular chips)
- 1/2 teaspoon sea salt (or more if needed)
Instructions
- Slice: Slice the cucumbers very thin using a mandoline slicer for the best, even results which ensure uniform crispiness.
- Dry: Remove excess moisture from the cucumber slices by patting them gently with a paper towel; this step helps achieve a crisp texture.
- Season: Place the cucumber slices in a large bowl and toss them thoroughly with olive oil, apple cider vinegar, and sea salt to coat evenly.
- Heat: For dehydrator: Arrange the slices on trays and dry at 125-135°F for 10-12 hours or until crispy. For oven: Line a baking tray with parchment paper, arrange slices in a single layer, and dry at 175°F for 3-4 hours or until crispy.
- Cool: Allow the cucumber chips to cool completely before serving to let them crisp up fully and enhance their flavor.
Notes
- Use a mandoline slicer for even thin slicing to ensure chips crisp properly.
- If you prefer no vinegar, omit it for a milder flavor.
- The drying time varies based on thickness and moisture content, so check periodically.
- Store chips in an airtight container to maintain crispness.
- These chips are best enjoyed fresh but can last a couple of days if kept dry.
