3large cucumbers, peel-on if organic, peeled if conventional
1T. plus 1 t. smoked paprika
2t. garlic powder
1t. onion powder
1t. chili powder
1/2t. mustard powder
1/2cupapple cider vinegar
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.
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.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.