Cucumber Chips

These cucumber chips will curb a potato chip craving without all the carbs. They’re salt and vinegar flavored, crispy, salty, and crunchy, but light and made from just a few ingredients. The first time I made them, I sliced the cucumbers thick and they never crisped up, staying soft and bendy even after hours in the oven. Slicing them thin and even is the whole secret to chips that actually crunch.

What I love is how unreasonably easy they are. You slice up a cucumber, dip the slices in oil, then bake them low and slow, untouched, for a few hours. That’s really it. They’re a tasty, light alternative to greasy fried chips, with fewer calories and almost no carbs. And you can make a giant batch to have on hand for any snack attack.

Here’s the kitchen tip that makes or breaks the crunch. Pat the cucumber slices dry before you dip them in the oil. Cucumbers hold a lot of water, and if the slices are wet, the oil won’t coat them well and the chips won’t crisp up as nicely. So lay them out and pat both sides with paper towels first. Dry slices give you the crispiest chips.

And lay them out in a single layer without touching, which is the other key step. If the slices overlap, they steam each other instead of dehydrating, and you end up with soft spots. So arrange them in one even layer, using two baking sheets if you need to. You’ll know they’re done when they’re fully dehydrated and crispy after three to four hours. Let them cool a bit before serving, since they crisp up further as they cool.

Why You’ll Love This Recipe

They’re a light snack. All the crispy, salty crunch of potato chips with way fewer calories and carbs.

They’re unreasonably easy. Slice, dip in oil, and bake untouched, with just a few ingredients.

They’re easy to customize. Swap in any seasoning, from ranch to BBQ to za’atar, to change the flavor.

They keep well. Make a big batch and store them for a ready snack whenever a craving hits.

Ingredients

Here’s everything you’ll need:

• 2 large cucumbers (about 8 ounces each)
• 1 tablespoon avocado oil
• 1 tablespoon vinegar
• 1/4 teaspoon sea salt, more or less to taste

How to Make Cucumber Chips

1. Prep the Oven

Heat the oven to 175 and line a large baking sheet with parchment paper. The low temperature is what dehydrates the cucumbers into chips.

2. Slice the Cucumbers

Wash the cucumbers, then slice them into thin discs, about 1/8-inch thick. A mandoline makes quick, even work of this, but a sharp knife works too.

3. Make the Oil Mixture

Whisk together the avocado oil, vinegar, and sea salt in a medium bowl until incorporated. This is what gives the chips their salt-and-vinegar flavor.

4. Dry and Dip

Pat the cucumber discs dry on both sides with paper towels, then dip each one in the oil mixture. Let the excess drip off so they crisp up well.

5. Arrange Them

Lay the discs out on the baking sheet in one even layer, without touching or overlapping. Use two sheets if you need to, so they dehydrate instead of steaming.

6. Bake and Cool

Bake for 3 to 4 hours, until the discs are dehydrated and crispy. Let them cool slightly, where they’ll crisp up further, then serve.

Expert Tips

Slice the cucumbers thin and even. Thick slices stay soft, so aim for about 1/8-inch for real crunch.

Pat the slices dry before dipping. Wet slices won’t coat well and won’t crisp up as nicely.

Arrange them without touching. Overlapping slices steam each other and leave soft spots.

Watch them near the end. Cook time depends on thickness, so adjust as needed for crispness.

Cool before storing. Make sure they’re fully dehydrated and cooled so they stay crisp in the container.

Recipe Variations and Add-ins

You can use just salt and skip the vinegar for plain salted chips.

Add garlic powder and onion powder to the oil for a savory version.

You can use a BBQ dry rub or ranch seasoning for a different flavor.

Try smoked paprika and cumin, or za’atar, whisked into the oil.

You can use a dehydrator instead of the oven, running it 10 to 12 hours at 125 to 135 degrees.

What to Serve With This Recipe

Serve them with a bowl of ranch for dipping. The cool ranch matches the crunch. The two make a great snack.

Pair them with a sandwich at lunch. The chips add crunch on the side. They’re a lighter swap for potato chips.

Set them out at a party with dips. The crispy chips scoop them up. They keep the snack table light.

How to Store This Recipe

Make sure the chips are thoroughly dehydrated and cooled, then store them in an airtight container or a vacuum-sealed bag.

Properly dried and stored, dehydrated produce like this can keep for a long time, even several months. If the chips ever lose their crunch, a short stint back in a low oven crisps them up again.