Cucumber Chips

easyhealthyrecipes.com/cucumber-chips/

These salty, crispy, crunchy chips have all the flavor of potato chips, without the carbs.

Prep: 10

Cook: 4

Total: 4 10

Recipe makes approximately 4 servings

Get Recipe Ingredients

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.

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.