Cucumber Chips Recipes

BAKED CUCUMBER CHIPS RECIPE

Steps:

• Slice cucumbers thinly, about an 1/8 of an inch in thickness.
• Pat cucumbers dry and add them to a bowl. Mix well with your seasoning of choice.
• Line a baking sheet with parchment paper. Place the cucumbers onto the baking sheet, lying flat and separated.
• Bake low and slow at 170 degrees Fahrenheit for 3-4 hours. Time will depend on how large your cucumbers are.
• Remove the cucumbers from the oven once they are dried out and crispy.
• Enjoy your healthy snack!

DEHYDRATED CUCUMBER CHIPS- WITH 5 FLAVOR OPTIONS!

Steps:

• Slice the cucumbers nice and thin. I use a mandolin slicer on the thinnest setting to get uniform slices.
• Toss the cucumber slices in 1-2 tsp of oil OR vinegar
• Place the slices on your dehydrator trays- close but not touching.
• Sprinkle with spices or flavorings- see below for 5 flavor options!
• Turn on the dehydrator to 135*F and set for about 4-6 hours or until completely dry and crisp.
• Store the cucumber chips in an air tight container so that they retain their crispness.

SWEET-PICKLED CUCUMBER CHIPS

Steps:

• Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cucumbers and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

CUCUMBER CHIPS

Steps:

• Combine eggs, salt and pepper. Mix crumbs and cheese in a paper bag. Dip cucumbers slices in egg mixture, then shake in bag of crumbs until coated. Heat 1/4" oil in heavy skillet. Fry cucumber slices until tender and golden. Serve hot as an appetizer or vegetable.

3 RECIPES FOR DRIED CUCUMBERS RECIPE - (3.4/5)

Steps:

• HOW-TO For all of the flavor combinations, I dried enough cucumbers for one or two servings (1/2 a pound of cucumber); feel free to adjust the recipes to make more. The process is the same: 1. Slice the cucumbers thin with either a sharp knife or a food mandolin. I sliced mine with a sharp knife to about 1/8 of an inch thick. 2. Toss your sliced cucumbers in your spice mix. 3. Place your sliced, spiced cucumbers in a single layer in your food dehydrator or (like I did) on a rack placed over a cookie sheet. Cucumbers seem to stick more than other foods I've dried, so make sure you oil the rack lightly. 4. Dry for several hours in the oven at 170F (or the lowest setting of your oven), or however long your food dehydrator takes to dry foods. 5. Eat as chips, or save to sprinkle over savory stews, salads, or toss into soups.

FRIED CUCUMBERS

Steps:

• Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
• Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.