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Cucumber Chips

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These crispy cucumber chips are a light and tangy snack made with simple ingredients and slow-baked until perfectly dehydrated. They’re crunchy, refreshing, and easy to customize with your favorite seasonings.

Ingredients

  • 2 large cucumbers (approximately 8 ounces each)
  • 1 tablespoon avocado oil
  • 1 tablespoon vinegar
  • ¼ teaspoon sea salt, more or less to taste

Instructions

  1. Preheat oven to 175° Fahrenheit. Line a large baking sheet with parchment paper and set aside.
  2. Wash the cucumbers thoroughly under running water, removing any dirt with a vegetable brush or clean towel.
  3. Slice the cucumbers into thin discs, approximately ⅛-inch thick.
  4. In a medium bowl, whisk together the avocado oil, vinegar, and sea salt until combined.
  5. Pat the cucumber slices dry with paper towels. Dip each slice into the oil mixture, allowing excess to drip back into the bowl.
  6. Arrange the cucumber slices in a single layer on the prepared baking sheet without overlapping. Use a second baking sheet if necessary.
  7. Bake for 3 to 4 hours, or until the cucumber slices are dehydrated and crispy.
  8. Remove from the oven and allow the chips to cool slightly before serving.

Notes

  • For extra flavor, add garlic powder, paprika, or black pepper to the oil mixture.
  • Store leftover chips in an airtight container for up to 2 days.
  • Slice cucumbers evenly to ensure consistent baking and crispness.
  • Use a mandoline slicer for uniform thin slices.

Nutrition

Find it online: https://yumfamilyrecipes.com/cucumber-chips/