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Dish of salt and vinegar cucumber chips dried in dehydrator
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Salt and Vinegar Cucumber Chips

How to make low carb cucumber chips in dehydrator or in the oven
Course snacks
Keyword cucumber chips, low carb snacks, using dehydrator, using mandolin
Prep Time 10 minutes
Time in dehydrator if drying 12 hours
Total Time 12 hours
Servings 6
Calories 29kcal
Author dorothy stainbrook

Ingredients

  • 2 Medium Cucumbers
  • 1 Tbsp Olive oil
  • 1 tsp salt or to taste
  • 2 tsp Vinegar Apple cider vinegar or your favorite

Instructions

  • Slice cucumbers very thin, trying to get consistent thickness so they will dry evenly. Use a mandolin slicer if available for best results. If you don’t have a mandolin, use a very sharp knife.
  • Pat cucumber slices dry with a paper towel to remove as much moisture as possible. Place cucumbers in fairly large bowl and add the rest of the ingredients. Toss together gently but thoroughly to combine.
  • For dehydrator: Place cucumber slices on trays and dry at 135°F for 12 hours or until they reach your desired crispiness (start checking them at 10 hours).
    For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours, checking every hour to ensure they don’t brown around the edges or burn. Turn them over half way through.
    Allow slices to cool before serving.

Notes

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Carbs listed are total carbs rather than net carbs, so as to be consistent with most low carb tracking metrics.

Nutrition

Calories: 29kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg