Description
These crispy Ranch Cucumber Chips are a crunchy keto-friendly snack made with cucumbers, avocado oil, vinegar, and sea salt.
Ingredients
Scale
- 2 large cucumbers
- 1 tablespoon avocado oil
- 1 tablespoon vinegar
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 175°F and line a baking sheet.
- Wash and thinly slice cucumbers into 1/8-inch rounds.
- Whisk avocado oil, vinegar, and sea salt together.
- Pat cucumber slices dry with paper towels.
- Dip slices into the oil mixture.
- Arrange slices in a single layer on a baking sheet.
- Bake for 3 to 4 hours until crispy.
- Cool slightly and serve.
Notes
- Slice cucumbers thinly for best results.
- Dry slices thoroughly before baking.
- Watch closely during the final hour.
- Store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 2
- Sodium: 148
- Fat: 4
- Saturated Fat: 0.4
- Unsaturated Fat: 3.4
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 1
- Cholesterol: 0