Crispy Cucumber Chips Recipe

Introduction

Cucumber chips are a light and crunchy snack that’s perfect for healthy munching. These baked slices are seasoned with simple spices and olive oil, turning fresh cucumbers into a flavorful treat that anyone can enjoy.

Ingredients

• 2 large English cucumbers
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt (divided)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 225°F.
2. Step 2: Line two large baking sheets with parchment paper to prevent sticking.
3. Step 3: Slice the cucumbers into thin 1/8-inch rounds for even crisping.
4. Step 4: Sprinkle 1/4 teaspoon of kosher salt evenly over the cucumber slices.
5. Step 5: Let the slices sit on paper towels for 15 minutes to draw out excess moisture.
6. Step 6: Blot both sides of the slices thoroughly with paper towels until the surface feels dry.
7. Step 7: Toss the cucumber slices gently with olive oil, garlic powder, onion powder, black pepper, and the remaining 1/2 teaspoon of salt to coat evenly.
8. Step 8: Arrange the slices in a single layer on the prepared baking sheets without overlapping.
9. Step 9: Bake in the oven for 1 hour and 15 minutes.
10. Step 10: Carefully flip each slice, rotate the baking sheets for even baking, and continue baking for another 45 to 75 minutes until crisp.
11. Step 11: Remove the chips as they become crispy to prevent burning.
12. Step 12: Let the chips cool on the baking sheets for 10 minutes; they will firm up further as they cool.

Tips & Variations

• Use a mandoline slicer for uniform cucumber slices that crisp evenly.
• Try adding smoked paprika or chili powder for a spicy kick.
• Make sure to blot the slices dry thoroughly to help them become crispy during baking.
• These chips are best enjoyed the same day for maximum crunch.

Storage

Store cucumber chips in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it can make them soggy. If they lose crispness, reheat briefly in a low oven to restore crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, but English cucumbers have fewer seeds and thinner skin, which helps achieve a better texture. If using regular cucumbers, consider scooping out seeds for crispier chips.

How can I tell when the chips are done?

The chips should feel dry and crisp when touched. They may still be slightly soft when hot but will firm up as they cool. If they bend easily, bake a bit longer.

Crispy Cucumber Chips Recipe

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★★★★★

4.9 from 143 reviews

• Author: Matteo
• Total Time: 2 hours 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

Crispy and flavorful cucumber chips baked to perfection, these healthy snacks are thinly sliced and seasoned with garlic and onion powder, olive oil, and a touch of salt and pepper. Perfect for a low-calorie alternative to traditional chips, they offer a satisfying crunch with the refreshing taste of cucumber.

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Ingredients

Scale 1x2x3x

Ingredients

• 2 large English cucumbers
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

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Instructions

1. Preheat the oven: Heat the oven to 225°F to prepare for low-temperature baking, which helps dry out the cucumber slices gently for maximum crispiness.
2. Prepare baking sheets: Line two large baking sheets with parchment paper to prevent the cucumber slices from sticking and facilitate easy removal after baking.
3. Slice cucumbers: Slice the cucumbers into thin 1/8-inch rounds using a sharp knife or mandoline for even thickness, essential for uniform crisping.
4. Salt the slices: Sprinkle 1/4 teaspoon of kosher salt over the cucumber slices to draw out excess moisture, aiding in dehydration and flavor.
5. Drain moisture: Let the salted slices rest on paper towels for 15 minutes to allow water to be extracted from the cucumbers.
6. Pat dry: Blot both sides of the cucumber slices thoroughly with paper towels until the surface appears dry, which helps achieve a crispy texture.
7. Season slices: Toss the cucumber slices with olive oil, the remaining 1/2 teaspoon kosher salt, garlic powder, onion powder, and black pepper to evenly coat and add flavor.
8. Arrange on sheets: Place the seasoned slices in a single layer on the prepared baking sheets ensuring they do not overlap, which supports proper air circulation during baking.
9. Bake first phase: Bake the slices for 1 hour and 15 minutes at 225°F, starting the slow drying process to crisp the chips gently.
10. Flip and rotate: Flip each cucumber slice over and rotate the baking pans to ensure even cooking and consistent crisping on all sides.
11. Bake second phase: Continue baking for an additional 45 to 75 minutes, periodically checking and removing those that reach desired crispness to avoid burning.
12. Cool chips: Allow the baked cucumber chips to cool on the baking sheets for 10 minutes, which helps them firm up further into a crunchy texture.

Notes

• Use English cucumbers as they have fewer seeds and thinner skins, making for better texture.
• Adjust seasoning based on taste preferences, adding spices like smoked paprika or chili powder for variety.
• Store finished cucumber chips in an airtight container at room temperature for up to 3 days to maintain crispness.
• If you prefer extra crunchy chips, bake longer but watch closely to prevent burning.
• For a salt-free version, omit kosher salt and season with herbs like dill or parsley.

• Prep Time: 25 minutes
• Cook Time: 2 hours 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: cucumber chips, baked cucumber slices, healthy snacks, low calorie chips, vegetable chips, gluten free snack