Why You’ll Love Cucumber Chips Recipe
These cucumber chips are simple, wholesome, and easy to make with just a few ingredients. They are a great snack when you want something crunchy but lighter than regular potato chips. The vinegar adds a tangy flavor, while the sea salt keeps them savory and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large cucumbers, approximately 8 ounces each
1 tablespoon avocado oil
1 tablespoon vinegar
¼ teaspoon sea salt, more or less to taste
Directions
Preheat the oven to 175°F. Line a large baking sheet with parchment paper.
Wash the cucumbers well, then slice them into thin discs about ⅛ inch thick.
In a medium bowl, whisk together the avocado oil, vinegar, and sea salt.
Pat the cucumber slices dry with paper towels. Dip each slice into the oil mixture, letting the excess drip off.
Arrange the cucumber slices in a single layer on the prepared baking sheet. Do not overlap them.
Bake for 3 to 4 hours, or until the cucumbers are dehydrated and crispy.
Remove from the oven and let the chips cool slightly before serving.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 3 to 4 hours
Total time: About 4 hours 10 minutes
Variations
Try using apple cider vinegar for a slightly fruity tang. Add garlic powder, onion powder, smoked paprika, or black pepper for extra flavor. For a spicy version, sprinkle in a small amount of cayenne pepper or chili powder.
Storage/Reheating
Store cooled cucumber chips in an airtight container at room temperature for up to 2 days. Keep them away from moisture so they stay crisp.
If they soften, place them back in a 175°F oven for 10 to 15 minutes, then let them cool again before eating.
FAQs
Can I make cucumber chips without oil?
Yes, but the texture and flavor may be slightly different. Oil helps the seasoning stick and gives the chips a better finish.
Why are my cucumber chips not crispy?
They may need more time in the oven, or the slices may have been too thick. Make sure they are very thin and arranged in a single layer.
Can I use a dehydrator?
Yes. A dehydrator works well for cucumber chips and can help them dry evenly.
What kind of cucumbers should I use?
Large regular cucumbers work well, but English cucumbers can also be used.
Do I need to peel the cucumbers?
No, peeling is not necessary. The skin adds texture and helps the slices hold their shape.
Can I use olive oil instead of avocado oil?
Yes, olive oil can be used as a substitute.
How thin should the cucumber slices be?
Aim for about ⅛ inch thick. Thin slices crisp up better.
Can I add more salt?
Yes, adjust the sea salt to your taste.
Are cucumber chips best served warm or cooled?
They are best after cooling slightly because they become crispier as they cool.
Can I make these ahead of time?
Yes, but they are best enjoyed the same day for the crispiest texture.
Conclusion
Cucumber chips are a simple, crunchy snack with a fresh flavor and a tangy finish. With just a few ingredients and a low-temperature bake, you can turn fresh cucumbers into a light homemade chip that is perfect for snacking anytime.
