These salty, crispy, crunchy chips have all the flavor of potato chips, but without the carbs.
Servings: 4 servings
- 2 cucumbers
- 1 tablespoon avocado oil
- 1 tablespoon vinegar
- 1/4 teaspoon salt
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.
- 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.
Calories: 50kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg | Net Carbs: 2g