Description
Crispy, tangy salt and vinegar veggie chips made from cucumbers, perfect for snacking on a low-carb diet.
Ingredients
- 2 medium cucumbers
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- 2 teaspoons vinegar (apple cider or your favorite)
Instructions
- Slice cucumbers thinly (1/8 to 1/4 inch thick) using a mandolin or a sharp knife.
- Pat cucumber slices dry with paper towels to remove excess moisture.
- In a large bowl, combine olive oil, salt, and vinegar with the cucumber slices, tossing gently to coat.
- Arrange cucumber slices on dehydrator trays or parchment-lined baking sheets in a single layer.
- For the dehydrator: Set to 135°F and dry for 10-12 hours. For the oven: Preheat to 175°F and dry for 3-4 hours, checking regularly.
- Allow the chips to cool completely before serving or storing.
Notes
For best results, slice cucumbers consistently and ensure they are completely dry before storage.
- Prep Time: 10 minutes
- Cook Time: 720 minutes
- Category: Snack
- Method: Dehydrating or Baking
- Cuisine: American