After a recent Introduction to Green Juice class, I had a surplus of cucumbers. I’ve been experimenting a lot lately with the dehydrator, two months of raw eating helped with that, and decided to give it a go with cucumbers.
Success! Cucumber chips are delicious! I made batches with only a little salt and pepper, batches with homemade ranch seasoning and my favorite, barbeque. While not exactly a greasy barbeque potato chip from a bag at the store, they satisfied my craving AND are low in calories so I don’t feel bad eating quite a few of them in one sitting.
To make the chips, slice three cucumbers using a mandoline. Please, please, use the handguard when using your mandoline! I like the OXO Good Grips Mandoline Slicer
best. Slice the cucumbers about the thickness of a dime.
Place the cucumbers on a mesh sheet inside your dehydrator. My favorite dehydrator is the Sedona Digitally Controlled Food Dehydrator
. It has plenty of trays, has an exact temperature control and is very quiet. It’s ok for your cucumber slices to touch each other, they will shrink as they dehydrate.
Sprinkle each cucumber slice with the spice blend. Set the dehydrator to 115 degrees and let it do its thing. Easy! A few hours later, you’ll have a tasty bowl of crunchy chips you can eat with abandon. By my guesstimate, a dehydrator full of cucumber chips is under 150 calories. And that’s a lot of chips!
Barbeque Cucumber Chips
Ingredients
- 3 large cucumbers , peel-on if organic, peeled if conventional
- 1 T . plus 1 t. smoked paprika
- 2 t . garlic powder
- 1 t . onion powder
- 1 t . chili powder
- 1/2 t . mustard powder
- 1/4 t . cayenne
- optional:
- 1/2 cup apple cider vinegar
- 1/2 cup filtered water
Instructions
-
Using a mandoline, slice cucumbers very thin, about the thickness of a dime.
-
If you like a tangy chip, toss the slices in a combination of apple cider vinegar and filtered water.
-
Place slices on mesh sheets for your dehydrator. It is fine for slices to touch each other, they will shrink as they dehydrate.
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Mix all dry spices together. Sprinkle the spice mix over the cucumber slices.
-
Dehydrate at 115 degrees or less until they are crisp. Some cucumbers take as little as four hours, some as much as eight. This will depend on how thick you slice them and how water-rich your cucumbers are.
-
Remove from dehydrator and store in an air-tight container.
I’m linking up this post with Gluten-Free Cat’s Raw Food Thursdays.
This post contains affiliate links.
Oh, Johnna, these look terrific!!! I’ve got to get a dehydrator!
xo,
Shirley
I think you would really enjoy a dehydrator, Shirley! I had a $30 one prior to the Sedona and used it so much I finally got a better one. I love the Sedona!
How long will they last stored? (If not consumed in one sitting)
I have kept them in an airtight container for a week or so, but they may keep well even longer. If you try storing them longer, I’d love to hear how it goes.
I make veggie chips as one method to preserve an abundance of produce from our garden in the summer. I throw my dehydrated veggie chips in a bag in a freezer, and they keep pretty much indefinitely.
Seriously, these taste like feet. They need a lot of salt
I tried to think of a similarly snarky and rude reply to your comment but came up with nothing. Instead, what I really want to say to you is your comment is rude and hurtful. My site is an extension of my kitchen, my home. I wouldn’t speak to you like this if invited into your kitchen.
Apparently feet taste better with salt?! I’ve never tried them, myself.
This made me laugh. There’s always got to be someone trolling the internet with insults about recipes they get for free from sites like this. The irony: this is one of the top recipes on this site and is a fan favorite. Apparently lots of people like the taste of feet. 😉
Maybe follow the recipe. Obviously you added toe jam and fungus to yours. Besides, who eats feet to even know what they feel like. What a pervert
I don’t have a dehydrator but do you think this recipe would work just as well in the oven at the same temp? FYI your pics look so good its made me want to try this?? *fingers crossed*
It should work in your oven on the lowest possible temperature. It won’t take long and you’ll need to keep a close eye on it. You can also make these with zucchini!
made cucumber chips for first time this week , 1st batch was way over salted , used mix of butter salt , salt and pepper. second batch very good , i did not use any oil or liquids . this got my creative thoughts flowing . this morning i loaded dehydrator with cucumber and zucchini slices that soaked in pineapple juice , sugar and a little pickling salt. also cherry tomato halves with garlic salt , butter salt and pepper. i also have a tray of cucumber and zucchini chips that wetted with water then coated with sugar , brown sugar and cinnamon.
I’m glad you are enjoying making cucumber chips. My BBQ chip recipe is a HUGE favorite here.