Description
Crunchy cucumber chips with salt and vinegar are the ultimate guilt-free snack. Thin cucumber slices are tossed in vinegar, avocado oil, and salt, then dehydrated until crisp. Tangy, crunchy, and addictive, they’re a clean-eating answer to your chip cravings—perfect for lunchboxes, picnics, or late-night munchies.
Ingredients
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2 small fresh cucumbers (approx. 300 g), thinly sliced
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1 tbsp (15 ml) avocado oil
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1 tbsp (15 ml) vinegar (white or apple cider)
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¼ tsp (1.5 g) salt
Instructions
Dehydrator Method:
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Wash cucumbers and slice thinly and evenly.
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In a bowl, whisk together avocado oil, vinegar, and salt.
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Toss cucumber slices in the mixture to coat evenly.
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Lay slices on dehydrator trays without overlapping.
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Dehydrate at 130°F (54°C) for 7–10 hours, until fully crisp.
Oven Method:
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Preheat oven to 175°F (80°C).
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Arrange slices on a silicone-lined baking sheet.
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Bake for 3–4 hours, checking periodically. Remove once fully crisp.
Notes
Use a mandoline for consistent thickness and even drying.
Let chips cool completely before storing.
Store with a paper towel or silica pack in an airtight jar for maximum crunch.
Optional seasonings: chili powder, paprika, or dill.
Olive oil may be used, but choose a mild one for the best flavour balance.
- Prep Time: 10 minutes
- Cook Time: 7–10 hours (dehydrator) or 3–4 hours (oven)
- Category: Snack
- Method: Dehydrating / Baking
- Cuisine: American