Cucumber Chips are easy to make and are delicious and healthy at the same time. They are the perfect snack for kids and adults.
It’s so fun to have an abundance of cucumbers. I love it! Lately I have been using my cucumbers to make handmade soap (which is fun) but sometimes.. I just want a really really good snack.
A healthy snack.
So alas, I’ll make pickles with them.
Cucumbers also make a yummy veggie chip, too – especially if you have a dehydrator. They are light and crispy and fun to snack on with flavors you can personalize to your liking.
How to Make Cucumber Chips
If you have a dehydrator and extra cucumbers to use up, then consider making cucumber ships. Of course, you can try to dehydrate using your oven though it’s a little trickier to do (and heats up the house pretty fierce in the summer!)
Cucumber chips are almost effortless, and you can personalize with your own flavor. The entire process is super easy – just a bit of prep work (which is a breeze!)
Slice the cucumbers thin using a mandolin slicer. Be careful you don’t slice your hands in the process. Toss those cucumber slices in a tsp or two of olive oil or vinegar, then place them on your dehydrator trays.
Some seasoning ideas that you can do:
- Salt & Vinegar: toss your cucumber slices in vinegar and then sprinkle with sea salt before drying.
- BBQ: combine equal (small) parts of onion powder, chile powder, brown sugar, and paprika.
- Spicy Chile Lime: combine equal parts of chili powder, paprika, and lime salt.
Give the cucumber slices some space so that they aren’t directly touching. Sprinkle with your choice of seasoning. Then start the dehydrator and set it for 130 for 8-10 hours or until they are completely dry and crisp.
Once they are completely dry, remove from the dehydrator and store in an air tight container so that they remain super crispy.
How to Make Dehydrated Cucumber Chips
- Food Dehydrator
- 2 cucumbers thinly sliced (use a mandolin)
- 2 Tbsp olive oil
- 1/4 tsp chili powder
- 1/4 tsp smoked paprika
- Slice your cucumbers thin using a mandolin.
- Toss them in teaspoon or two of olive oil or vinegar.
- Lay them on your food dehydrator, taking care to give them plenty of space between slices.
- Sprinkle with your choice of spice/seasoning.
- Dehydrate for 8-10 hours at 130 degrees (or once completely dry and crisp).
- Store in an air tight container so that they can stay crisp.
- Vinegar can be substituted for olive oil.
- Feel free to adapt the spices to suit your taste (see recommendations above)
This recipe doesn’t require a super fancy dehydrator. This Hamilton Beach dehydrator has been amazing for me and wasn’t pricey at all.
If you are looking for a larger and more versatile dehydrator, the Excalibur Dehydrator is a wonderful option to save up for.
Have you ever tried cucumber chips?
If not, give them a try! Please leave a comment, rate the recipe and be sure to tag me on Instagram!