These cucumber chips are a light, crispy, low-carb snack with a salty crunch I love when I want something simple and homemade. I like serving them with dips, sandwiches, wraps, or enjoying them on their own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large cucumbers
1 tablespoon avocado oil
1 tablespoon vinegar
¼ teaspoon sea salt
Directions
I preheat the oven to 175°F (80°C) and line a large baking sheet with parchment paper.
I wash the cucumbers well, then slice them into very thin rounds, about ⅛-inch thick.
In a medium bowl, I whisk together the avocado oil, vinegar, and sea salt.
I pat the cucumber slices dry with paper towels to remove extra moisture.
I lightly dip each cucumber slice into the oil mixture, then place the slices in a single layer on the baking sheet without overlapping.
I bake them for 3 to 4 hours, or until the slices are fully dehydrated and crispy.
I remove the chips from the oven and let them cool slightly before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 servings
Calories: 45 kcal per serving
Variations
I like adding garlic powder for a savory flavor, smoked paprika for a smoky touch, or a pinch of chili powder when I want a little heat. I can also swap the vinegar for apple cider vinegar for a slightly tangier taste.
Storage/Reheating
I store cucumber chips in an airtight container at room temperature once they are completely cooled. I keep them away from moisture so they stay crisp. If they soften, I place them back in a low oven for a few minutes until they crisp up again.
FAQs
Can I make cucumber chips in an air fryer?
Yes, I can make them in an air fryer at a low temperature, but I check them often because they can crisp faster than in the oven.
Why are my cucumber chips not crispy?
They may need more baking time, or the slices may have been too thick. I also make sure to pat them dry before baking.
Can I use regular oil instead of avocado oil?
Yes, I can use olive oil or another light cooking oil, but I like avocado oil because it has a mild flavor.
Do I need to peel the cucumbers?
No, I usually leave the peel on because it adds color and texture, but I can peel them if I prefer.
What can I serve with cucumber chips?
I like serving them with hummus, yogurt dip, ranch-style dip, sandwiches, wraps, or as a light snack on their own.
Conclusion
These cucumber chips are easy, crisp, and flavorful with just a few ingredients. I like making them when I want a simple homemade snack that feels light but still gives me that satisfying chip-like crunch.
📖 Recipe:
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Cucumber Chips
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
These cucumber chips are a light, crispy, low-carb snack with a satisfying salty crunch. Made with just a few simple ingredients, they are perfect for snacking on their own or serving with dips and sandwiches.
Ingredients
2 large cucumbers
1 tablespoon avocado oil
1 tablespoon vinegar
1/4 teaspoon sea salt
Instructions
- Preheat the oven to 175°F (80°C) and line a large baking sheet with parchment paper.
- Wash the cucumbers well and slice them into very thin rounds, about 1/8-inch thick.
- In a medium bowl, whisk together the avocado oil, vinegar, and sea salt.
- Pat the cucumber slices dry with paper towels to remove excess moisture.
- Lightly dip each cucumber slice into the oil mixture and arrange them in a single layer on the prepared baking sheet without overlapping.
- Bake for 3 to 4 hours, or until the slices are fully dehydrated and crispy.
- Remove from the oven and allow the chips to cool slightly before serving.
Notes
Add garlic powder for a savory flavor.
Use smoked paprika for a smoky variation.
Add a pinch of chili powder for heat.
Substitute apple cider vinegar for a tangier taste.
Store in an airtight container at room temperature once completely cooled.
If chips soften, return them to a low oven for a few minutes to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 45 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
