Description
Enjoy these crispy baked cucumber chips as a healthy snack option!
Ingredients
Scale
- 1 large cucumber (sliced thinly)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- Optional: garlic powder, onion powder, smoked paprika, or ranch seasoning
Instructions
- Slice the Cucumbers Thinly: The key to crispy baked cucumber chips is slicing the cucumbers as thin as possible. Use a mandoline slicer for consistent thickness—about 1/8 inch works best. If they’re too thick, they may never fully crisp.
- Remove Excess Moisture: Lay the slices on paper towels and press gently to soak up extra moisture. Since cucumbers are naturally watery, drying them out first helps achieve that perfect crunch.
- Season the Slices: In a mixing bowl, toss the cucumber slices with olive oil, sea salt, and any seasonings you like. Garlic powder and smoked paprika give a smoky, savory flavor, while ranch seasoning adds a tangy twist.
- Arrange and Bake: Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper and arrange the cucumber slices in a single layer. Make sure they don’t overlap. Bake for 2–3 hours, flipping the slices halfway through. They should be crisp and lightly golden when done. If you have a food dehydrator, this is a great time to use it—it will dry the slices evenly over time.
- Cool and Enjoy: Let the baked cucumber chips cool completely on a wire rack. They’ll crisp up even more as they cool. Store in an airtight container to keep them fresh for days—if they last that long!
Notes
- For the best results, ensure the cucumber slices are evenly thin.
- The optional seasonings can be adjusted according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 1 grams
- Sodium: 210 milligrams
- Fat: 5 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 3 grams
- Fiber: 1 gram
- Protein: 1 gram
- Cholesterol: 0 milligrams