How To Make Dehydrated Cucumber Chips Recipes

SALT AND VINEGAR CUCUMBER CHIPS

Steps:

• Slice cucumbers very thin, trying to get consistent thickness so they will dry evenly. Use a mandolin slicer if available for best results. If you don't have a mandolin, use a very sharp knife.
• Pat cucumber slices dry with a paper towel to remove as much moisture as possible. Place cucumbers in fairly large bowl and add the rest of the ingredients. Toss together gently but thoroughly to combine.
• For dehydrator: Place cucumber slices on trays and dry at 135°F for 12 hours or until they reach your desired crispiness (start checking them at 10 hours).For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours, checking every hour to ensure they don't brown around the edges or burn. Turn them over half way through. Allow slices to cool before serving.

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.