Cucumber Chips
Posted: 07/21/20
Updated: 11/21/21
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These cucumber chips will totally curb your chip cravings, but without all the carbs! Salt and vinegar flavored, but easy to customize, they are perfectly crunchy, salty, and taste like junk food with no junk!
What You’ll Need
- Cucumbers
- Avocado oil
- Salt
- Vinegar
How To Make Cucumber Chips
- Preheat the oven to 175º F.
- Line a baking or cookie sheet with some parchment paper or a silicone baking sheet.
- Wash the cucumbers and slice them into thin rounds. They should be thin, but not so much that you can see through them.
- Mix together the oil, vinegar, and salt in a large bowl.
- Gently dip the cucumber slices into the avocado oil mixture.
- Place the slices on the cookie sheet and bake for 3-4 hours until crispy.
Chef’s Tips
- Use a sharp knife or a mandolin to cut your cucumber into slices, but, obviously, be really careful! You want the slices to be thin enough to get crispy, but not so thin that they stick to the cookie sheet.
- If you’re not a fan of salt and vinegar, omit the vinegar. You can also add things like cayenne pepper if you want a kick, garlic salt, or smoked paprika. The cucumbers are basically a blank canvas!
- We used medium-sized cucumbers for our chips, but smaller ones have smaller seeds. It’s just whatever your personal preference is!
- If you have a dehydrator, you can cook these chips at 125-135º F for 10-12 hours.
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Cucumber Chips
These salty, crispy, crunchy chips have all the flavor of potato chips, but without the carbs.
servings
Ingredients
- 2 cucumbers
- 1 tablespoon avocado oil
- 1 tablespoon vinegar
- ¼ teaspoon salt
Instructions
- Preheat the oven to 175º F. Line a baking or cookie sheet with some parchment paper or a silicone baking sheet. Wash the cucumbers and slice them into thin rounds. They should be thin, but not so much that you can see through them.
- Mix together the oil, vinegar, and salt in a large bowl. Gently dip the cucumber slices into the avocado oil mixture.
- Place the slices on the cookie sheet and bake for 3-4 hours until crispy.
Notes
- Flavor variations: Omit vinegar and add cayenne pepper, garlic powder, or smoked paprika.
- Cutting notes: Use a sharp knife or mandolin carefully to cut into slices that are not see-through, but are quite thin.
- Cucumbers: Use small cucumbers if you prefer small seeds.
- Dehydrator: Cook chips 125-135º F for 10-12 hours.
Nutrition Information
Calories: 50kcal | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Total Carbs: 3g | Fiber: 1g | Sugar: 2g | Net Carbs: 2g | Vitamin C: 5mg | Sodium: 148mg | Potassium: 204mg | Calcium: 21mg | Iron: 1mg
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!