Cucumber Chips Recipes

BAKED CUCUMBER CHIPS RECIPE

Steps:

• Slice cucumbers thinly, about an 1/8 of an inch in thickness.
• Pat cucumbers dry and add them to a bowl. Mix well with your seasoning of choice.
• Line a baking sheet with parchment paper. Place the cucumbers onto the baking sheet, lying flat and separated.
• Bake low and slow at 170 degrees Fahrenheit for 3-4 hours. Time will depend on how large your cucumbers are.
• Remove the cucumbers from the oven once they are dried out and crispy.
• Enjoy your healthy snack!

DEHYDRATED CUCUMBER CHIPS- WITH 5 FLAVOR OPTIONS!

Steps:

• Slice the cucumbers nice and thin. I use a mandolin slicer on the thinnest setting to get uniform slices.
• Toss the cucumber slices in 1-2 tsp of oil OR vinegar
• Place the slices on your dehydrator trays- close but not touching.
• Sprinkle with spices or flavorings- see below for 5 flavor options!
• Turn on the dehydrator to 135*F and set for about 4-6 hours or until completely dry and crisp.
• Store the cucumber chips in an air tight container so that they retain their crispness.

CUCUMBER CHIPS RECIPE

Steps:

• Prepare your cucumbers and salt. It is best to pick cucumbers of the same size for the dehydration to be equal.
• Using a meat slicer, mandolin, knife, or vegetable peeler, slice your cucumbers into approximately half a centimeter or quarter of an inch thickness.
• Layer all of the slices one by one on dehydrator racks, ensuring the slices are not overlapping.
• Slightly salt the layered slices and let them rest for 10 to 15 minutes. This will help your cucumbers get additional moisture out as well.
• Using a kitchen towel, lightly tapping your slices, soaks up all of the moisture your cucumber slices have produced. Keep drying them until your towels do not soak up the moisture anymore.
• Place your dehydrator trays onto the dehydrator machine, cover with the lid, and set on the lowest temperature, in my case 70 celsius or 160 Fahrenheit, for approximately 5 to 7 hours, depending on the thickness of your slices.

SWEET-PICKLED CUCUMBER CHIPS

Steps:

• Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cucumbers and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

CUCUMBER CHIPS

Steps:

• Combine eggs, salt and pepper. Mix crumbs and cheese in a paper bag. Dip cucumbers slices in egg mixture, then shake in bag of crumbs until coated. Heat 1/4" oil in heavy skillet. Fry cucumber slices until tender and golden. Serve hot as an appetizer or vegetable.