Cucumber Chips Recipes

BAKED CUCUMBER CHIPS RECIPE

Steps:

• Slice cucumbers thinly, about an 1/8 of an inch in thickness.
• Pat cucumbers dry and add them to a bowl. Mix well with your seasoning of choice.
• Line a baking sheet with parchment paper. Place the cucumbers onto the baking sheet, lying flat and separated.
• Bake low and slow at 170 degrees Fahrenheit for 3-4 hours. Time will depend on how large your cucumbers are.
• Remove the cucumbers from the oven once they are dried out and crispy.
• Enjoy your healthy snack!

DILL-PICKLE CHIPS

Steps:

• Cut the cucumbers into 1/2-inch-thick rounds, and transfer to a colander set in a bowl. Toss well with salt. Refrigerate cucumber rounds 1 hour.
• Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
• Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.
• Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers, and refrigerate at least 1 week (pickles will keep 3 weeks more).

HOW TO MAKE DEHYDRATED CUCUMBER CHIPS

Steps:

• Slice your cucumbers thin using a mandolin.
• Toss them in teaspoon or two of olive oil or vinegar.
• Lay them on your food dehydrator, taking care to give them plenty of space between slices.
• Sprinkle with your choice of spice/seasoning.
• Dehydrate for 8-10 hours at 130 degrees (or once completely dry and crisp).
• Store in an air tight container so that they can stay crisp.

BAKED CUCUMBER CHIPS

Steps:

• Slice cucumber very thin. Use a mandoline slicer for best results.
• Remove excess moisture from slices using a paper towel.
• Put cucumber slices in a large bowl and toss with oil, vinegar, and salt.
• For dehydrator: Place slices on trays and dry at 125-135°F for 10-12 hours or until crispy.For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours or until crispy.
• Allow slices to cool before serving.

EASY CUCUMBER CHIPS

Steps:

• Slice the cucumber between 1/8" and 1/4". Toss in a bowl with the vinegar and salt and mix until the cucumber slices are thoroughly coated.

DEHYDRATED CUCUMBER CHIPS- WITH 5 FLAVOR OPTIONS!

Steps:

• Slice the cucumbers nice and thin. I use a mandolin slicer on the thinnest setting to get uniform slices.
• Toss the cucumber slices in 1-2 tsp of oil OR vinegar
• Place the slices on your dehydrator trays- close but not touching.
• Sprinkle with spices or flavorings- see below for 5 flavor options!
• Turn on the dehydrator to 135*F and set for about 4-6 hours or until completely dry and crisp.
• Store the cucumber chips in an air tight container so that they retain their crispness.

KETO CUCUMBER CHIPS

Steps:

• Thinly slice the cucumber using a mandolin, being very careful not to cut your fingers. About 2-3mm thick.
• Place the slices into a bowl and add the remaining ingredients. Mix well.
• Place the cucumber into the baskets of your dehydrator, leaving gaps between them to let the air flow through.
• Dehydrate on high for 6-8 hours, until the cucumber is completely dried and crispy.
• Enjoy your snack with some Keto Feta Cheese Dip.

DILL CUCUMBER CHIPS

Steps:

• Place the cucumber slices in a single layer in your dehydrator.
• Sprinkle each rack with dill and salt. Use the salt sparingly. A little goes a long way with this recipe.
• Turn the dehydrator on and then dry for a few hours or until the cucumbers are dried thoroughly.
• Once the chips are finished, they are ready to eat. Or store them in an airtight container in the fridge for a few days.

SALT AND VINEGAR CUCUMBER CHIPS

Steps:

• Slice cucumbers very thin, trying to get consistent thickness so they will dry evenly. Use a mandolin slicer if available for best results. If you don't have a mandolin, use a very sharp knife.
• Pat cucumber slices dry with a paper towel to remove as much moisture as possible. Place cucumbers in fairly large bowl and add the rest of the ingredients. Toss together gently but thoroughly to combine.
• For dehydrator: Place cucumber slices on trays and dry at 135°F for 12 hours or until they reach your desired crispiness (start checking them at 10 hours).For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours, checking every hour to ensure they don't brown around the edges or burn. Turn them over half way through. Allow slices to cool before serving.

SWEET-PICKLED CUCUMBER CHIPS

Steps:

• Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cucumbers and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.