These Cucumber Chips are an easy dehydrator recipe that uses only 3 ingredients. They are thin, crunchy, just like potato chips they are addicting.
Are cucumber chips healthy?
Yes. Cucumbers are a nutrient dense food that is rich in vitamin k and beneficial phytonutrients. [Source]
Plus, the added benefits of dill make this a very healthy recipe.
Are cucumber chips good? What do cucumber chips taste like?
These Cucumber Chips are so good they 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.
Can you dehydrate cucumbers as chips?
Absolutely! It’s a great way to preserve cucumbers and create a yummy cucumber snack recipe.
Ingredients
- Cucumbers: Make sure you are using English or Persian cucumbers and they are sliced 1/6 inch thick.
- Dill: Dried dill is best but fresh is a good substitute. See the notes for variations.
- Salt
How to make cucumber chips in dehydrator
1. Place the cucumber slices in a single layer in your dehydrator.
2. Sprinkle each rack with dill and salt. Use the salt sparingly. A little goes a long way with this recipe.
3. 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.
Tips for making the best cucumber chips
- No need to peel the cucumber! Plus, the peel adds extra nutrient density.
- It’s very important that all the cucumbers are cut at the same thickness (1/6 inch thick). A mandolin or food processor with a slicing blade is ideal.
- This is a similar food processor to what I used but it’s quite large. If you don’t need a larger capacity food processor, this one is smaller and more affordable.
- Fresh dill is a good substitute for dried.
- You’ll need a dehydrator for this recipe. This is the one I used.
- Cucumber chips with ranch seasoning would be a great alternate to dill and salt.
- 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.
- If you find your cucumbers are sticking to the trays, flip them halfway through the drying time.
How long does it take to dehydrate cucumbers?
It takes about 3-4 hours to dry the cucumbers into chips using this dehydrator. Keep in mind that the drying time with vary based on humidity. The number of trays being used at one time, thickness of the cucumbers and the water content of the cucumbers.
If you like this dehydrator recipes, you’ll love these recipes.
More cucumber recipes
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are core AIP or include notations for modified AIP and reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, check out this post regarding 'What is the AIP diet?' or ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Cucumber Chips
Equipment
- Dehydrator
- Food Processor optional
Ingredients
- 1 large English Cucumber or 6 Persian Cucumbers sliced 1/16 inch thick
- 1 tablespoon Dried Dill
- 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.
Video
Notes
- No need to peel the cucumber! Plus, the peel adds extra nutrient density.
- It’s very important that all the cucumbers are cut at the same thickness (1/6 inch thick). A mandolin or food processor with a slicing blade is ideal.
- This is a similar food processor to what I used but it’s quite large. If you don’t need a larger capacity food processor, this one is smaller and more affordable.
- Fresh dill is a good substitute for dried.
- You’ll need a dehydrator for this recipe. This is the one I used.
- Cucumber chips with ranch seasoning would be a great alternate to dill and salt.
- 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.
- If you find your cucumbers are sticking to the trays, flip them halfway through the drying time.
I use a little cooking spray.
Good idea! I haven't found it necessary but totally understand how it could help it from sticking.
You can’t eat just one!
These sound delicious. What was the temperature you have your dehydrator set at?
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.
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?
My suggestion would be to make them just a hair thicker. I hope that helps!
why is it necessary to refrigate?
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.
Any nutritional information for this recipe?
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.