Cucumber chips are the perfect guilt free snack. They're healthy, low in calories and carbs, and of course they're naturally vegan. Whether you bake them in the oven or dry them out them in a dehydrator, you'll love these crispy, flavorful chips. And, you can customize this recipe to your heart's content. I'll give you a few suggestions.
Jump to:
Following on from the popularity of my dehydrated strawberries and dried pineapple recipes, I'm excited to show you 3 ways to dehydrate cucumber chips. I hope you like this recipe as much as I do!
Vegetable chips are so easy to make, and cucumber chips are naturally low in calories and carbs, so they're well suited to anyone following a keto or diabetic diet.
I'm going to show you how to make cucumber chips with a dehydrator or with your oven. I highly recommend buying a dehydrator, if you don't already own one. A basic dehydrator doesn't really don't cost much at all, and you'll find tons of uses for it. They're a small, but great investment. Having said that, the oven method for dehydrating vegetables does work, but your chips won't be as evenly dried as if you'd used a dehydrator.
TOP TIP: If you love crispy, guilt free chips, be sure to check out my popular dehydrated zucchini chips.
Reasons You'll Love This Recipe
✅These cucumber chips are keto friendly chips. So, if you're on a keto diet, these vegetable chips are the perfect replacement for potato chips. They'll satisfy that craving for a salty crispy snack without all the calories of potato chips.
✅This is a great template recipe. You can customize it to suit your preferences. There's an endless variety of delicious cucumber chip seasonings. I've given you a few of my favorites below.
✅You only need about 10 minutes hands on time. Your dehydrator, air fryer or oven will do the rest for you.
If you don't want dill pickle flavored cucumber chips, see my flavor suggestions below.
Ingredients
The basic cucumber chips recipe only requires cucumbers, salt and a bit of oil. The recipe below is for dill pickle cucumber chips, but feel free to substitute whatever flavorings you prefer. I've given you a few of my favorite seasoning combinations below.
- Cucumber: You'll need two large cucumbers (I used English cucumbers), or 3 medium sized cucumbers for this recipe. A ripe cucumber is firm, not squishy. It should be dark green in color with no obvious yellow spots.
- Garlic Salt: Use garlic salt, not garlic powder. Not only will it give your cucumber chips a nice salty flavor, salt serves an essential function in the dehydration process by drawing excess moisture out of the cucumbers.
- Dill Pickle Juice: This ingredient is optional, depending on your flavor preferences. I personally love these veggie chips with dill pickle juice.
- Olive Oil: You only need a touch of olive oil to help crisp up your chips in the dehydrator, so use a quality extra virgin olive oil for the best flavor.
How To Make Cucumber Chips In A Dehydrator
- Scrub the skins of your cucumbers well to remove any dirt or pesticides.
- Using a sharp knife or a mandolin, cut slices that are approximately ⅛ inch thick. Pat the slices dry with a paper towel. This will significantly reduce the time they need to dry in the dehydrator. If you are using a knife, it's important that you cut the cucumber slices as close to the same size as possible, so that they dehydrate evenly.
- Transfer your cucumber slices to a mixing bowl and add the olive oil, garlic salt and dill pickle juice. Toss to combine. I like to use my hands to rub the garlic, pickle juice and oil evenly into all the cucumber chips.
- Transfer your cucumber slices to a dehydrator and set it to 150° F (60° C). Dehydrate for 8-10 hours. Every two hours, rotate the trays in your dehydrator. The length of time you dehydrate your cucumber chips depends on how crispy you want them to be.
Baked Cucumber Chips In The Oven
- Line a large baking tray with parchment paper and preheat your oven to 170° F (75° C).
- Scrub the skins of your cucumbers well to remove any dirt or pesticides.
- Using a sharp knife or a mandolin, cut slices that are approximately ⅛ inch thick. Pat the slices dry with a paper towel. This will significantly reduce the time they need to dry in the oven.
- Put your cucumber slices to a mixing bowl and add the olive oil, garlic salt and dill pickle juice. Toss to combine.
- Space your cucumber chips out evenly on the baking tray and bake for 3-4 hours. You'll want to check them periodically to make sure they are not getting too dry. The length of time they take to bake depends on how big the slices are and on your individual oven.
Brilliant Flavor Suggestions
🧡"Cheese And Onion": Add two teaspoons of nutritional yeast, 2 teaspoons of onion salt and 1 teaspoon of olive oil.
🧡Salt And Vinegar: Add 2 teaspoons of garlic salt, 2 teaspoons of apple cider vinegar, and 1 teaspoon of olive oi.
🧡Doritos: 2 teaspoons of nutritional yeast, 2 teaspoons of smoked paprika and 1 teaspoon of olive oil.
Frequently Asked Questions
There are six calories per serving in cucumber chips. They're extremely low calorie and are suitable for a vegan, keto, diabetic and gluten free diet.
Decant your cucumber chips into a clean jar. Make sure that the jar is properly sealed so that moisture can't get in. Store at room temperature.
Homemade dehydrated food can last anywhere from 6-12 months when stored properly in an airtight container. The food must be completely dehydrated of any moisture and stored at room temperature.
Craving More Easy Vegan Recipes?
How To Dehydrate Cherry Tomatoes
Everything You Need To Know About Shiitake Mushrooms
📖 Recipe
Cucumber Chips - Dehydrated And Baked
Ingredients
- 2 large cucumbers large cucumbers or 3 medium sized cucumbers
- 2 teaspoons garlic salt
- 2 teaspoons dill pickle juice from a jar of dill pickles
- 1 teaspoon olive oil extra virgin * can be omitted for oil free diet
Instructions
Cucumber Chips In The Dehydrator
- Scrub the skins of your cucumbers well to remove any dirt or pesticides.
- Using a sharp knife or a mandolin, cut slices that are approximately ⅛ inch thick. Pat the slices dry with a paper towel. This will significantly reduce the time they need to dry in the dehydrator.
- Transfer the cucumber slices to a mixing bowl and add the olive oil, garlic salt and dill pickle juice. Toss to combine.
- Transfer the cucumber slices to a dehydrator and set it to 150° F (60° C). Dehydrate for 8-10 hours. Every two hours, rotate the trays in your dehydrator. The length of time you dehydrate your cucumber chips depends on how crispy you want them to be.
Baked Cucumber Chips In The Oven
- Line a large baking tray with parchment paper and preheat your oven to 170° F (75° C).
- Scrub the skins of your cucumbers well to remove any dirt or pesticides.
- Using a sharp knife or a mandolin, cut slices that are approximately ⅛ inch thick. Pat the slices dry with a paper towel. This will significantly reduce the time they need to dry in the oven.
- Transfer the cucumber slices to a mixing bowl and add the olive oil, garlic salt and dill pickle juice. Toss to combine.
- Space your cucumber chips out evenly on the baking tray and bake for 3-4 hours. You'll want to check them periodically to make sure they are not getting too dry. The length of time they take to bake depends on how big the slices are and on your individual oven.
Comments
No Comments