🥒 Baked Cucumber Chips with SaltÂ
đź•’ Prep Time: 10 minutes
🕒 Cook Time: 2–3 hours
🍽 Servings: 2–3
âś… Ingredients:
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2 large cucumbers (firm and fresh)
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1–2 tsp sea salt (adjust to taste)
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1 tsp olive oil (optional, for extra crispiness)
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Optional: garlic powder, paprika, vinegar powder, or chili flakes for flavor
🔪 Instructions:
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Preheat oven to 200°F (95°C). For convection ovens, 180°F works well.
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Slice cucumbers thinly (1/16″ or thinner) using a mandoline for uniform thickness. Thicker slices = chewier chips.
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Pat dry the slices with paper towels to remove excess moisture.
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Toss cucumber slices in a bowl with salt and olive oil (and any optional seasonings).
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Arrange slices on a baking sheet lined with parchment paper or a silicone baking mat. Don’t overlap.
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Bake for 2 to 3 hours, flipping once halfway through. Check for crispiness toward the end.
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Cool completely on the tray — they’ll crisp more as they cool.
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Store in an airtight container for 2–3 days (add a silica pack or dry rice to maintain crispness if needed).
❓ Q&A – Common Questions:
Q: Why are my cucumber chips soggy?
A: Either they’re sliced too thick, not baked long enough, or not dried well before baking. Make sure they’re thin and moisture-free before they go into the oven.
Q: Can I use a dehydrator instead of an oven?
A: Absolutely. Dehydrate at 135°F (57°C) for 6–8 hours until crisp. They tend to come out crunchier and with less risk of burning.
Q: What kind of cucumbers work best?
A: English cucumbers or Persian cucumbers work great due to fewer seeds and thinner skin, but any variety will do as long as they’re firm.
Q: Can I flavor them differently?
A: Yes! Try:
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Vinegar & Salt (add vinegar powder or spray vinegar)
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Garlic & Herb
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Chili Lime
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Dill Pickle Seasoning
Q: How do I store them so they stay crispy?
A: Airtight container + dry place. Add a few grains of uncooked rice or a food-safe silica gel pack to absorb moisture.
Q: Are these keto-friendly or low-carb?
A: Yes! Cucumber chips are keto, low-calorie, and gluten-free.