Cucumber Chips Recipe

Perfectly done, super crispy Baked Cucumber Chips Recipe that is not only low in calories but extra nutritious and guilt-free. This Keto Chips variation made with dehydrated cucumbers and so many options for flavoring will be your go-to snack that is fully low carb, gluten-free, grain-free, and perfect for people with diabetes.

Course Snack

Cuisine International

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Prep Time 5

Cook Time 5

Total Time 5 5

Servings Cups

Calories 14kcal

Author Zuzana Paar

Equipment

Ingredients

2 Long Cucumbers
2 teaspoons Salt

US Customary - Metric

Instructions

Prepare your cucumbers and salt. It is best to pick cucumbers of the same size for the dehydration to be equal.
Using a meat slicer, mandolin, knife, or vegetable peeler, slice your cucumbers into approximately half a centimeter or quarter of an inch thickness.
Layer all of the slices one by one on dehydrator racks, ensuring the slices are not overlapping.
Slightly salt the layered slices and let them rest for 10 to 15 minutes. This will help your cucumbers get additional moisture out as well.
Using a kitchen towel, lightly tapping your slices, soaks up all of the moisture your cucumber slices have produced. Keep drying them until your towels do not soak up the moisture anymore.
Place your dehydrator trays onto the dehydrator machine, cover with the lid, and set on the lowest temperature, in my case 70 celsius or 160 Fahrenheit, for approximately 5 to 7 hours, depending on the thickness of your slices.

Video

Notes

Salt - use sparingly as once cucumbers dry, the salty flavor amplifies
Oven Baked Chips - follow the same steps with a heated oven at 150C or 300 Fahrenheit and bake on a parchment paper-covered baking sheet for approximately 3 to 4 hours.
Thickness - do not cut your cucumber too thin to avoid paper-thin pieces.

Nutrition