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
