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)
- 1/2 teaspoon sea salt (or more if needed)
Instructions
- Slice Cucumbers: Use a mandoline slicer to cut the cucumbers into very thin slices for the best texture and uniform crisping.
- Dry the Slices: Remove excess moisture by placing cucumber slices on a paper towel and gently patting them dry. This step is crucial to achieve a crispy chip.
- Season the Cucumbers: Transfer the cucumber slices to a large bowl and toss them gently with olive oil, apple cider vinegar, and sea salt to evenly coat all slices.
- Arrange for Baking: Lay the seasoned slices in a single layer on a parchment-lined baking tray, ensuring they do not overlap to allow for even drying.
- Bake the Chips: Preheat the oven to 175°F (about 80°C) and bake the slices for 3-4 hours or until they are fully crispy. Check periodically to avoid burning.
- Cool Before Serving: Once baked, let the cucumber chips cool completely on a wire rack to achieve maximum crispness before serving.
Notes
- Using a mandoline slicer ensures evenly thin slices which bake more uniformly.
- If you omit apple cider vinegar, omit it for regular cucumber chips and adjust seasoning accordingly.
- Patting slices thoroughly dry before baking is key to achieving crispiness.
- You can store baked cucumber chips in an airtight container for up to 3 days to maintain crunch.
- For an alternative method, a food dehydrator can be used at 125-135°F for 10-12 hours for similarly crispy results.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
