Crispy Cucumber Chips

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Cucumber Chips

Cucumber Chips OK.. so these Cucumber chips sound a bit strange.. but my zucchini chips were such a hit I want to make more chips for you.

And they turned out great.. at least I am judging that by the fact that my girls got home, saw them on the table and started shoving handfuls in their mouths. They were gone in about one minute.. What a way to get your kids to eat veggies.. lol.

I used my Mandoline slicer again, on thin.. next time I will try the thick blade and see if I like that, too, for a thicker chip. These are more of “crisps”. There is no oil in this recipe and I went simple on the seasoning.. just vinegar and salt. But I think dill and maybe even garlic would be good and kind of pickley.. Something for next time.

The mandoline is essential for making the thin slices you will need for this recipe.  If you try cutting the cucumber with a knife they may take a lot longer in the dehydrator.

crispy cucomber chips

I love this Müeller Spiral-Ultra 4-Blade Spiralizer, 8 in 1 tool because it does a bunch of jobs in one.


I also use my dehydrator (which I love btw) but if you don’t have one try baking in your oven at a low temperature.dehydrated cucumber chips buy5

BTW- I love having a dehydrator.  I will admit it doesn’t get used all the time, but when I do use it I am so grateful to have it. This Nesco Snackmaster Pro Food Dehydrator has over 2000 reviews and close to 5 stars!

dried cucumber chips


In addition to the crispy cucumber chips, make sure to check out all my vegetable chips recipes:

Let me know if you plan to try them in comments! And what flavoring or dip might you use?

Yields 2

Crispy Cucumber Chips

Crispy Cucumber Chips

10 minPrep Time

4 hrCook Time

4 hr, 10 Total Time

Save Recipe


  • 1 and 1/2 large cucumber peeled and sliced thin (about 4 cups)
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt


  1. In a medium bow whisk together vinegar and salt
  2. Add sliced cucumbers and toss until evenly coated
  3. Arrange slices on dehydrator trays
  4. Dehydrate on 135 degrees for 4 hours
Recipe Type: Appetizers

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  1. Joleen says

    I am done my experiment, although interesting I don’t think these are for me (taste wise). I think it’s important to say use fresh cucumbers. Although it tasted ok before drying one of my cucumbers were starting to go soft and had a more sour taste after drying. I tried this with field and English cucumber and probably wouldn’t make a difference. I cut one on the thinnest setting and one at 1/8th which now I think should be the minimum thickness. Also I tried a bit plan of each kind of cucumber and some dill and some garlic ones (sprinkles seasoning until it ‘looked ok’) which were all ok, still an interesting taste almost like plain pumpkin seeds I think. Happy dehydrating ya all.

  2. Linda Merillat Komondy says

    These look and sound delicious. One question; assuming you didn’t eat them all at once, how long will they keep and should they be refrigerated?

    • jlpenner says

      They are completely dried, so no refridg needed, and they would probably last longer.. but taste better eaten within a few days.

  3. anastacia says

    I am making these as we speak! I was gifted some cukes yesterday (store bought so I couldn’t make pickles) so am trying this instead. Added a bit of garlic, we’ll see!


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