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.
Ingredients
Scale
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
- 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.
- Prepare baking sheets: Line two large baking sheets with parchment paper to prevent the cucumber slices from sticking and facilitate easy removal after baking.
- Slice cucumbers: Slice the cucumbers into thin 1/8-inch rounds using a sharp knife or mandoline for even thickness, essential for uniform crisping.
- Salt the slices: Sprinkle 1/4 teaspoon of kosher salt over the cucumber slices to draw out excess moisture, aiding in dehydration and flavor.
- Drain moisture: Let the salted slices rest on paper towels for 15 minutes to allow water to be extracted from the cucumbers.
- Pat dry: Blot both sides of the cucumber slices thoroughly with paper towels until the surface appears dry, which helps achieve a crispy texture.
- 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.
- 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.
- 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.
- Flip and rotate: Flip each cucumber slice over and rotate the baking pans to ensure even cooking and consistent crisping on all sides.
- Bake second phase: Continue baking for an additional 45 to 75 minutes, periodically checking and removing those that reach desired crispness to avoid burning.
- 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
