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Baked Cucumber Chips Recipe

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4 from 8 reviews

These Baked Cucumber Chips are a healthy and easy-to-make snack perfect for keto and low-calorie diets. Thinly sliced cucumbers are lightly coated with oil and vinegar, then baked until crispy, resulting in a guilt-free, crunchy alternative to traditional chips.

Ingredients

Ingredients

  • 2 medium cucumbers or 3 small ones
  • 1 tablespoon olive oil or avocado oil
  • 2 teaspoons apple cider vinegar or vinegar of choice (omit for regular chips)
  • ½ teaspoon sea salt or more if needed

Instructions

  1. Slice cucumbers thinly: Use a mandoline slicer for best results to achieve uniformly thin slices, which help in even baking.
  2. Remove excess moisture: Blot the cucumber slices dry using a paper towel to remove excess water and ensure crispiness.
  3. Toss with seasoning: In a large bowl, gently toss the cucumber slices with olive or avocado oil, apple cider vinegar, and sea salt until evenly coated.
  4. Arrange for baking: Place the slices in a single layer on a parchment-lined baking tray. If using a dehydrator, arrange on trays accordingly.
  5. Bake or dehydrate: For an oven, bake at 175°F for 3-4 hours until crispy. For a dehydrator, dry at 125-135°F for 10-12 hours until crisp.
  6. Cool and serve: Remove the chips from the oven or dehydrator and allow them to cool completely to achieve maximum crispiness before serving.

Notes

  • If using foil-lined pans, avoid slicing cucumbers too thin and flip the slices halfway through baking to facilitate easier removal.
  • To remove moisture, you can also sprinkle the slices with salt and place them on a colander to draw out water before blotting dry.
  • Store baked cucumber chips in a sealed container at room temperature similar to potato chips; refrigeration is not necessary.

Find it online: https://bitezly.com/baked-cucumber-chips-recipe/