This content originally appeared on Low Carb Yum. Republished with permission.

Although most of our cucumber plants got destroyed by a wild animal, we managed to get a few more cucumbers from the garden. A friend with a productive garden also gave us a couple more.

With all the cucumbers laying around, I figured I better find a good use for them. So, I pulled my Excaliber dehydrator out of storage so I could preserve some. The dehydrator is basically just a low temperature convection oven used to slowly remove moisture from foods. It’s perfect for preserving fruits and vegetables.

I decided make a batch of salt and vinegar baked cucumber chips. If you don’t have a dehydrator, you can bake them at a low temperature in a regular oven as well. I prefer using a dehydrator to make vegetable chips because they come out better. And, you don’t have to worry about cooking them too long and burning. However, it is a lot faster to make these baked cucumber chips in the oven. It takes only 3-4 hours compared to the 8-10 hours when using the dehydrator.

It’s best to use a mandoline to get consistently thin slices. I used an old Pampered chef mandoline slicer that isn’t available anymore.

If you don’t like vinegar, you can leave it out for plain salted chips. However, salt and vinegar was always my favorite potato chip so I wanted to have a low-carb version.

Baked Cucumber Chips

Baked salt and vinegar baked cucumber chips are a healthier low-carb snack. They are easy to make and low in calories, too.

Prep Time 10 minutes

Cook Time 10 hours

Total Time 10 hours 10 minutes

Servings 6 people

Calories 25 kcal per serving

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

1. Slice cucumber very thin. Use a mandoline slicer for best results.

2. Remove excess moisture from slices using a paper towel.

3. Put cucumber slices in a large bowl and toss with oil, vinegar, and salt.

4. For dehydrator: Place slices on trays and dry at 125-135°F for 10-12 hours or until crispy.

5. For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours or until crispy.

6. Allow slices to cool before serving.

Recipe Notes

If using foil lined pans, don’t cut the cucumbers too thin and be sure to flip half-way so they can be removed easier.

Nutrition Facts

Baked Cucumber Chips

Amount Per Serving (0.5 cup)

Calories 25 Calories from Fat 18

% Daily Value*

Fat 2g3%

Monounsaturated Fat 2g

Sodium 396mg17%

Potassium 51mg1%

Carbohydrates 1g0%

Vitamin A 50IU1%

Vitamin C 0.8mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.

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