Cucumber Chips
Posted: 04/29/25
Updated: 06/18/25
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These cucumber chips will totally curb your potato chip cravings, but without all the carbs! Salt and vinegar flavored, but easy to customize, they are perfectly crunchy, salty, and taste just like your favorite snack food.
What We Love About This Recipe
- Cucumber chips are unreasonably easy to make. I mean, slice up a cucumber, dip the slices in oil, then bake them – untouched – for a few hours. That’s it! The trickiest part is slicing the cucumbers but even that’s not too bad.
- These are a super tasty, super light alternative to greasy fried potato chips. They’re just as crispy and crunchy, with fewer calories, way fewer ingredients, and almost no carbs.
- It’s so easy to make a giant batch of cucumber chips to have on hand for any sudden snack attacks. Just make sure the chips are thoroughly dehydrated and store them in an airtight container or a vacuum-sealed bag. Dehydrated produce can be kept for 6-12 months if stored properly!
Recipe Variations
Cucumbers are basically a blank canvas, so don’t be afraid to play around!
As-written, this recipe will give you delicious salt-and-vinegar flavored cucumber chips. You’re not committed to that flavor profile, though! Feel free to mix things up with different spices and seasonings.
A few of my favorite combinations:
- Salt only, no vinegar
- Garlic powder + onion powder
- BBQ dry rub
- Ranch seasoning
- Za’atar
- Smoked paprika + cumin
- Sour cream & onion dip mix
- Tajin
- Lime pepper + sea salt
Just add any of these (or something we didn’t think of!) to the avocado oil and whisk well, then lightly coat the cucumber chips and bake!
Cheryl’s Tips
- A mandoline slicer makes cutting up cucumbers quick and easy, but a sharp chef’s knife will do the trick, too. Just please be careful not to hurt yourself!
- Make sure to dry the cucumber slices before dipping them in the avocado oil mixture. If they’re really wet, the oil won’t coat them as well, plus your chips won’t be as crispy.
- Smaller cucumbers contain smaller seeds. If that’s something that matters to you, keep that in mind when selecting your produce.
- If you have a dehydrator, you can use it instead of the oven! It’ll take a while longer (10-12 hours at 125°-135° Fahrenheit), but it frees up your oven for other things.
More Easy Recipes
- Guacamole Salad
- Chickpea Salad Sandwich
- Zucchini Salad
- Instant Pot Carrots
- Sous Vide Asparagus
- Mexican Tuna Salad
- Cottage Cheese Flatbread
- Air Fryer Tater Tots
- Cherry Tomato Salad
- Avocado Salad
- Cowboy Cornbread Casserole
- Homemade Pita Chips
- Keto Cheese Chips
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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Cucumber Chips
These salty, crispy, crunchy chips have all the flavor of potato chips, without the carbs.
servings
Ingredients
- 2 large cucumbers approximately 8 ounces each
- 1 tablespoon avocado oil
- 1 tablespoon vinegar
- ¼ teaspoon sea salt more or less to taste
Equipment
- Oven
- large baking sheet
- Parchment paper or silicone baking mat
- vegetable brush or clean dish towel
- Cutting board
- sharp chef's knife or mandoline slicer
- Paper towels
- medium mixing bowl
- whisk
Instructions
- Preheat oven to 175° Fahrenheit. Line large baking sheet with parchment paper and set aside.
- Wash 2 large cucumbers under running water, removing all surface dirt with vegetable brush or clean dish towel.
- Place 1 cucumber on cutting board. Slice cucumber into thin discs, each approximately ⅛-inch-thick. Repeat with remaining cucumber.
- Add 1 tablespoon avocado oil, 1 tablespoon vinegar, and ¼ teaspoon sea salt to medium mixing bowl. Whisk ingredients together until incorporated.
- Pat cucumber discs dry on all sides with paper towels, then dip discs one-by-one into avocado oil mixture. Allow excess oil to drip back into bowl, then place cucumber disc on prepared baking sheet.
- Repeat until all discs have been dipped in oil mixture. Arrange discs on baking sheet in one even layer, without touching or overlapping. Use 2 baking sheets if needed.
- Once all cucumber discs have been dipped and arranged on baking sheet, place baking sheet in preheated oven. Bake cucumber discs 3 to 4 hours or until discs are dehydrated and crispy.
- Carefully remove baking sheet from oven and set aside. Allow chips to cool slightly, then serve as desired.
Notes
- Not sure how thick ⅛-inch is? No problem, you don’t have to be exact. The discs should be very thin, but not so thin that they’re sheer. The cook time will depend on the thickness of the cucumber discs, so just watch them closely in the oven and adjust as needed.
Nutrition Information
Serving: 1 serving | Calories: 45kcal | Protein: 1g | Fat: 4g | Saturated Fat: 0.4g | Total Carbs: 2g | Fiber: 1g | Sugar: 2g | Net Carbs: 1g | Vitamin C: 4mg | Sodium: 148mg | Potassium: 154mg | Calcium: 16mg | Iron: 0.3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
I might fiddle with the oven temp due to impatience, but these turned out fantastic. I used garlic, salt, and dill weed along with a teeny tiny bit of cayenne. Also, the second time I used a spray oil instead of drenching them. It helped out quite a bit. Now, if only I had more racks in my oven!
Thanks for sharing your feedback with us, Morgan! Let us know where you land on the cook time!