These crispy cucumber chips are a satisfying, low-carb alternative to potato chips. Lightly seasoned with salt and vinegar, they bake into crunchy, savory rounds you can customize any way you like. They’re perfect for snacking, packing in lunch boxes, or serving with dips.
What We Love About This Recipe
- Cucumber chips are incredibly easy to make. Slice the cucumbers thin, toss the slices in a little oil and seasonings, then bake slowly until they’re dehydrated and crisp. The most time-consuming part is the bake time, but the hands-on work is minimal.
- They’re a light, crunchy alternative to fried potato chips—delivering similar crunch and salty flavor with far fewer calories and carbs.
- Make a large batch to keep on hand for quick snacks. When fully dehydrated and stored in an airtight container, they keep well and are ready whenever the craving strikes.
Recipe Variations
Cucumbers are a neutral base that takes well to many seasonings. While this version highlights a salt-and-vinegar profile, try any of these spice blends to change the flavor:
- Sea salt only
- Garlic powder + onion powder
- BBQ dry rub
- Ranch seasoning
- Za’atar
- Smoked paprika + cumin
- Sour cream & onion dip mix
- Tajin (chili-lime seasoning)
- Lime pepper + sea salt
Whisk your chosen spices into the oil, coat the cucumber discs lightly, then bake as directed. Small adjustments in salt and vinegar let you fine-tune the balance to your taste.
Cheryl’s Tips
- A mandoline slicer yields the most consistent thin slices quickly. If using a knife, try to keep the slices even so they bake at the same rate. Always take care when slicing.
- Dry the cucumber slices thoroughly before coating with oil. Excess moisture prevents oil from adhering and leads to less-crisp chips.
- Smaller cucumbers tend to have smaller seeds, which some people prefer. Choose cucumbers that match your texture preference.
- If you own a dehydrator, it’s an excellent alternative to the oven. Dehydrating at low heat (about 125°–135°F) for several hours gives very crisp results and frees your oven for other uses.
More Easy Recipes
- Guacamole Salad
- Chickpea Salad Sandwich
- Zucchini Salad
- Instant Pot Carrots
- Sous Vide Asparagus
- Mexican Tuna Salad
- Cottage Cheese Flatbread
- Air Fryer Tater Tots
- Cherry Tomato Salad
- Avocado Salad
- Cowboy Cornbread Casserole
- Homemade Pita Chips
- Keto Cheese Chips
Cucumber Chips
Prep: 10 minutes
Cook: 3–4 hours
Total: 3–4 hours 10 minutes
These salty, crispy cucumber chips deliver the crunch of potato chips with minimal carbs and a light, fresh flavor.
Cheryl Malik
4 servings
Ingredients
- 2 large cucumbers — approximately 8 ounces each
- 1 tablespoon avocado oil
- 1 tablespoon vinegar
- ¼ teaspoon sea salt, or to taste
Equipment
- Oven (or dehydrator)
- Large baking sheet
- Parchment paper or silicone baking mat
- Vegetable brush or clean dish towel
- Cutting board
- Sharp chef’s knife or mandoline slicer
- Paper towels
- Medium mixing bowl
- Whisk
Instructions
- Preheat the oven to 175°F (80°C). Line a large baking sheet with parchment paper and set aside.
- Wash the cucumbers under running water, scrubbing lightly with a vegetable brush or towel to remove any dirt.
- Slice the cucumbers into thin discs, about 1/8 inch thick. A mandoline gives the most consistent results.
- In a medium bowl, whisk together the avocado oil, vinegar, and sea salt until combined.
- Pat each cucumber slice dry with paper towels to remove surface moisture. Dip slices, one at a time, into the oil mixture and allow excess to drip off.
- Arrange the coated discs in a single layer on the prepared baking sheet, making sure they do not touch or overlap. Use a second sheet if necessary.
- Bake in the preheated oven 3 to 4 hours, checking periodically, until the slices are fully dehydrated and crisp. Thinner slices will crisp faster; adjust time as needed.
- Remove the baking sheet from the oven and let the chips cool slightly before serving. They will crisp a bit more as they cool.
Notes
- You don’t need to be exact about the 1/8-inch thickness—aim for thin, even slices. Thicker slices will take longer to dehydrate, while very thin slices may become fragile.
- If you prefer, use a dehydrator at 125°–135°F for 10–12 hours until crisp. This method uses lower, gentler heat and frees your oven.
- Store fully cooled chips in an airtight container at room temperature. If any moisture gets in, the chips will soften, so keep them dry.
Nutrition Information
Serving: 1 serving
Calories: 45 kcal
Protein: 1 g
Fat: 4 g
Saturated Fat: 0.4 g
Total Carbs: 2 g
Fiber: 1 g
Sugar: 2 g
Net Carbs: 1 g
Vitamin C: 4 mg
Sodium: 148 mg
Potassium: 154 mg
Calcium: 16 mg
Iron: 0.3 mg
Servings are approximate and depend on portion size. Nutrition values are estimates for one serving using the listed ingredients and do not include optional add-ins. Actual values may vary by brand and exact quantities used.
© Author: Cheryl Malik