Dehydrated Cucumber Chips

I always have this time period after the holidays where I feel gross from all the high fat foods and sugary sweets. My method for getting back on track with healthy eating has been to incorporate plant based meals into our diet with healthy vegetarian alternatives to some of our favorite snacks. These cucumber chips definitely fit the bill. They are easy to make and taste so good.

I use a mandolin to thinly and evenly slice my cucumbers. I set it to the thinnest setting and get to work. Don’t worry if you end up with some pieces that are thin enough to “see through”. They will still dry and give you the chip effect that we’re looking for.

Do you need a dehydrator to make these chips? No – you can use your oven on the lowest setting. Just make sure to watch them closely because they burn easily.

I add a tiny splash of olive oil and stir my cucumber slices until they are evenly coated. For this batch I seasoned the slices lightly with salt and pepper. Use the spice profile for these that you’re comfortable with. If you prefer a barbecue or ranch flavor just add a teaspoon of the seasoning to the cucumbers and stir to coat well (a little bit goes a long way). If you’re looking for an amazing flavor I highly recommend Black Pearl’s Dill Salt & Vinegar Rub: https://www.blackpearlrubs.com/products/dill-salt-vinegar

Once the cucumbers have dried store them in an airtight container for up to one week – if they last that long!

Tools & Ingredients:

  • Mandolin
  • Dehydrator
  • 2 large cucumbers
  • Olive oil
  • Preferred seasoning

Dehydrator Method:

  1. Wash and dry cucumbers – do not peel.
  2. Set mandolin to the thinnest setting and evenly slice cucumbers.
  3. Add a tiny splash of olive oil to the cucumbers and stir to evenly coat.
  4. Add a teaspoon of your favorite spice mix and stir again to evenly coat.
  5. Places cucumber slices on dehydrator trays. The edges can touch but you do not want them to overlap.
  6. Set dehydrator to 145 degrees Fahrenheit for four hours – rotating trays halfway through.
  7. Once dried, enjoy immediately or store in an airtight container for up to one week.

Oven Method:

  1. Repeat steps 1-4 above.
  2. preheat oven to the lowest temperature setting.
  3. Line a baking pan with parchment paper and place cucumbers slices on top. The edges can touch but you don’t want them to overlap.
  4. Bake cucumber slices for approximately four hours – start checking every fifteen minutes at the three hour mark (beware that these burn easily).
  5. Once dried, enjoy immediately or store in an airtight container for up to one week.

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