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    Home » Diet

    Dill Cucumber Chips

    Jul 2, 2018 · 11 Comments

    July 2, 2018 by Beth 11 Comments

    12278 shares
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    bowl of dill cucumber chips

    These Dill Cucumber Chips are addicting. It’s like sitting down with a bag of potato chips. You can’t eat just one. I can eat the whole batch in one sitting. They’re light, salty and crunchy. It really hits the spot when you want a healthy snack.

    pile of sliced cucumbers

    You will need a dehydrator for this recipe. The cucumbers are so thin that they can’t be placed on a solid flat surface like a baking sheet or even parchment paper. They would just stick to the pan. They need a dehydrator with trays that have openings. It helps the heat flow evenly around the cucumber and doesn’t give it much surface area to stick too.

    sliced cucumber is dehydrator tray

    It takes about 3 large cucumbers to fill my dehydrator but you can adjust the amount to fit your machine. I use the round Nesco Food Dehydrator. It works however the roundness bugs me and I don’t trust the temperature knob. I use it on high for this recipe and it still takes me hours to get them crispy. I'd check with the instructions for your machine for approximate time and temperature as it may vary.

    seasoned cucumbers in dehydrator tray
    bowl of dill cucumber chips
    close up of dill cucumber chip
    Print Recipe
    5 from 3 votes

    Dill Cucumber Chips

    Here’s a super simple recipe to make crunchy Dill Cucumber Chips in your dehydrator. They are thin and crunchy just like potato chips and just as addicting! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.
    Prep Time15 mins
    Cook Time4 hrs
    Total Time4 hrs 15 mins
    Course: AIP
    Cuisine: Snack
    Servings: 2 cups
    Calories: 40kcal
    Author: Beth Chen

    Equipment

    • Dehydrator

    Ingredients

    • 2 large Cucumbers sliced 1/16 inch thick
    • 1 tablespoon Dried Dill
    • Sea Salt

    Instructions

    • Place the cucumber slices in a single layer in your dehydrator.
    • Sprinkle each rack with dill and salt. Use the salt sparingly. A little goes a long way with this recipe.
    • Turn the dehydrator on and then dry for a few hours or until the cucumbers are dried thoroughly.
    • Once the chips are finished, they are ready to eat. Or store them in an airtight container in the fridge for a few days.

    Notes

    You will need a dehydrator for this recipe.

    Nutrition

    Calories: 40kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 458mg | Fiber: 2g | Sugar: 4g | Vitamin A: 304IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg
    close up of dill cucumber chip
    If you like this recipe, be sure to share it on Pinterest or leave a comment below!
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    Reader Interactions

    Comments

    1. AnnBritt says

      May 05, 2022 at 2:10 pm

      5 stars
      I use a little cooking spray.

      Reply
      • Beth says

        May 12, 2022 at 4:01 pm

        5 stars
        Good idea! I haven't found it necessary but totally understand how it could help it from sticking.

        Reply
    2. Margaret says

      October 22, 2021 at 10:10 pm

      5 stars
      You can’t eat just one!

      Reply
    3. Tammy says

      February 07, 2021 at 8:03 pm

      These sound delicious. What was the temperature you have your dehydrator set at?

      Reply
      • Beth says

        February 15, 2021 at 8:44 pm

        The setting depends upon your dehydrator. If you have the necso dehydrator then use 160 degrees. The instructions say that vegetables are supposed to use a lower temperature but I find that it takes way too long. I much prefer using the higher temperature for this recipe.

        Reply
    4. Kathy says

      July 22, 2019 at 3:53 am

      I made these and yes, a little bit of salt goes a long way. However, I think I sliced my cucumber too thin because the chips stick to the dehydrator trays. Any suggestions?

      Reply
      • Beth says

        July 22, 2019 at 5:16 pm

        My suggestion would be to make them just a hair thicker. I hope that helps!

        Reply
    5. Joyce Smith says

      April 16, 2019 at 4:33 pm

      why is it necessary to refrigate?

      Reply
      • Beth says

        April 16, 2019 at 4:56 pm

        I keep them in the fridge just as an extra precaution. You probably don't need to as long as they are thoroughly dried. To be honest, I usually make them and then eat them all in the same day. It's never been an issue either way.

        Reply
    6. Nicole Heitman says

      March 20, 2019 at 10:09 pm

      Any nutritional information for this recipe?

      Reply
      • Beth says

        March 27, 2019 at 6:11 pm

        I'm sorry but I don't have nutritional info yet. It's a pretty basic recipe. What information are you looking for exactly? I may be able to figure it out and tell you.

        Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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