Salt and vinegar cucumber chips are a delicious, crunchy, and tangy snack that’s easy to prepare. These chips are perfect for anyone craving a low-carb snack or looking for a healthier alternative to traditional chips. Made with thinly sliced cucumbers and a simple mix of olive oil, salt, and apple cider vinegar, this recipe is both light and flavorful. You can make these in a dehydrator or oven, and they come out crispy every time. Whether you are following a low-carb or keto diet, or simply love a zesty snack, these cucumber chips are a must-try!

Why You’ll Love This Recipe

This recipe is a great way to enjoy a crunchy, salty snack without the guilt. Here are some reasons why you’ll love these salt and vinegar cucumber chips:

• Low in Calories and Carbs: At just 29 calories per serving and only 1g of carbs, they are perfect for low-carb diets or anyone looking for a light snack.

• Simple Ingredients: With just a handful of ingredients, you can create a satisfying snack that’s flavorful and healthy.

• Easy to Make: Whether you use a dehydrator or your oven, this recipe is simple and doesn’t take much time to prepare.

• Crispy and Addictive: These cucumber chips get perfectly crispy, and the tangy vinegar combined with salt gives them an irresistible flavor.

Ingredients

• 2 medium cucumbers

• 1 tablespoon olive oil

• 1 teaspoon salt (or to taste)

• 2 teaspoons apple cider vinegar (or your favorite vinegar)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cucumbers: Slice the cucumbers very thin using a mandolin slicer for the best results. If you don’t have a mandolin, use a sharp knife. The key is to get consistent thickness for even drying.

2. Dry the Cucumbers: Pat the cucumber slices dry with a paper towel to remove excess moisture. This will help them dry properly in the dehydrator or oven.

3. Season the Cucumbers: Place the cucumber slices in a large bowl. Add olive oil, salt, and vinegar. Gently toss the cucumbers to coat them evenly with the seasonings.

4. Dehydrating or Oven Drying:

   • For Dehydrator: Arrange the cucumber slices on the trays and dry them at 135°F for 12 hours. Start checking at 10 hours for the desired crispness.

   • For Oven: Preheat the oven to 175°F. Lay the cucumber slices on a parchment-lined baking tray and bake for 3-4 hours, checking them every hour to ensure they don’t brown too much or burn. Turn the slices halfway through for even drying.

5. Cool Before Serving: Allow the cucumber chips to cool completely before serving. They will become even crispier as they cool.

Servings and Timing

• Servings: This recipe yields 6 servings.

• Prep Time: 10 minutes

• Dehydrator Drying Time: 10-12 hours

• Oven Drying Time: 3-4 hours

Variations

• Spicy: Add a pinch of cayenne pepper or chili powder to give the chips a spicy kick.

• Herb-Infused: Mix in some dried herbs like oregano, thyme, or rosemary for an herbal twist on the flavor.

• Other Vinegars: You can experiment with different types of vinegar, such as white wine vinegar or balsamic vinegar, for a unique flavor profile.

• Cheese Flavored: For a cheesy option, sprinkle some grated Parmesan or nutritional yeast after baking.

Storage/Reheating

• Storage: Store the cucumber chips in an airtight container at room temperature for up to a week. If stored properly, they will stay crispy and fresh.

• Reheating: If the chips lose their crispness, you can reheat them in the dehydrator for 1-2 hours or in a low-temperature oven for a few minutes to restore their crunch.

FAQs

How can I make sure the cucumber slices are the right thickness?

Using a mandolin slicer is the best way to ensure uniform thickness. If you don’t have one, use a very sharp knife and try to slice as evenly as possible.

Can I use a different type of vinegar for this recipe?

Yes, you can substitute apple cider vinegar with white vinegar, balsamic vinegar, or any vinegar of your choice for a different flavor.

Can I make these chips in the oven if I don’t have a dehydrator?

Yes! You can make these cucumber chips in the oven at a low temperature (175°F) for 3-4 hours. Just be sure to check every hour to prevent burning.

How do I prevent the cucumber chips from being soggy?

Make sure to pat the cucumber slices dry with a paper towel before adding the seasoning. This removes excess moisture, allowing them to dry evenly and crisply.

How long will these cucumber chips stay crispy?

If stored in an airtight container, the chips will remain crispy for up to a week.

Can I make a larger batch of these cucumber chips?

Yes, you can double or triple the recipe. Just ensure your dehydrator or oven can accommodate the extra cucumber slices, and adjust drying time if necessary.

Can I use a different oil for this recipe?

Yes, you can substitute olive oil with other oils like avocado oil or coconut oil, depending on your preference.

Is this recipe keto-friendly?

Yes! These cucumber chips are low in carbs and perfect for a keto diet.

How do I know when the chips are done?

Check the chips every few hours. They should be crispy and dry, not soft or bendable. If you’re using a dehydrator, start checking them around the 10-hour mark.

Can I make these chips ahead of time for a party or gathering?

Yes, these chips store well in an airtight container, so you can make them ahead of time and have them ready for your event.

Conclusion

Salt and vinegar cucumber chips are a tasty and healthy alternative to regular chips. With minimal ingredients and simple preparation, these chips are perfect for satisfying your crunchy, salty cravings without the extra calories or carbs. Whether you use a dehydrator or the oven, you’ll end up with a batch of crispy, tangy chips that are sure to impress. Enjoy them as a snack on their own, or serve them alongside your favorite dips!