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.
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.
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!
Let me know if you plan to try them in comments! And what flavoring or dip might you use?
Crispy Cucumber Chips
10 minPrep Time
4 hrCook Time
4 hr, 10 Total Time
- 1 and 1/2 large cucumber peeled and sliced thin (about 4 cups)
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- In a medium bow whisk together vinegar and salt
- Add sliced cucumbers and toss until evenly coated
- Arrange slices on dehydrator trays
- Dehydrate on 135 degrees for 4 hours
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