Special Diet - Created Date : 31.8.2019
Baked Cucumber Chips with Salt & Vinegar Flavor
Easy to make baked salt and vinegar baked cucumber chips are a healthier low carb snack. And, they are low in calories which makes them almost guilt-free.
Although most of our cucumber plants got destroyed by a wild animal, we managed to get a few more cucumbers from the garden. A friend with a productive garden also gave us a couple more.
With all the cucumbers laying around, I figured I better find a good use for them. So, I pulled my Excaliber dehydrator out of storage so I could preserve some.
The dehydrator is basically just a low temperature convection oven used to slowly remove moisture from foods. It’s perfect for preserving fruits and vegetables.
I decided make a batch of salt and vinegar baked cucumber chips. If you don’t have a dehydrator, you can bake them at a low temperature in a regular oven as well.
I prefer using a dehydrator to make vegetable chips because they come out better. And, you don’t have to worry about cooking them too long and burning.
However, it is a lot faster to make these baked cucumber chips in the oven. It takes only 3-4 hours compared to the 8-10 hours when using the dehydrator.
It’s best to use a mandoline like this one to get consistently thin slices. I used an old Pampered chef mandoline slicer that isn’t available any more.
If you don’t like vinegar, you can leave it out for plain salted chips. However, salt and vinegar was always my favorite potato chip so I wanted to have a low carb version.
With the success of these yummy salt and vinegar baked cucumber chips, I’m ready to venture out into making other veggie chips. Kale chips has been on my list of things to try for a while. Zucchini is another one on my list and my friend Brenda, over at Sugar Free Mom, has a great recipe for zucchini chips.
The only reason I don’t use my dehydrator as much as I’d like is because it’s difficult with my work schedule. It’s best to start early in the day and I don’t have that kind of time before heading to work.
However, I’m getting very close to an early retirement which will give me a lot more time to experiment in the kitchen. Just take a look at some of the things you can make in a simple dehydrator.
When the cucumber season is over, I may have to continue making these yummy salt and vinegar baked cucumber chips with store bought produce. They are a fantastic low carb snack that’s low calorie too!
Although most people do well on a low carb high fat diet, sometimes you need watch your calories to prevent the weight from creeping up. This seems to be especially true for me now that I’m in my later 40s.
I’ve still got a couple more cucumbers left. I’m planning to use them in a cucumber tomato salad as we are now getting a lot of fresh tomatoes from the garden.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites!
Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
Not at all impressed by these. I followed everything step by step. I even did the the temp the same along with the time. I tried leaving them in longer to see if they would reach that chip texture which they didn’t, they remained rubbery and lack of flavor. I would just stick with the cucumbers uncooked with the vinegar and salt.
I made these yesterday in my oven using an English cucumber. I am doing low carb and love cucumbers so this might be a great party chip for me. I was not overly impressed when I tried one yesterday and they got soft overnight. I decide to put them back on the parchment, added a light salting (I was stingy with salt originally) and baked for another hour at 175 (I can’t recall if this makes it 4 or 5 hours). Oh.My.Gawd — these are amazing! I havent had anything close to a chip in over 6 months, but these completely pass for chips in my book.
I still have a little bowl, but have a second batch baking using a regular cucumber this time. Just based on thin-ness, I think I prefer how thin you can get the English cucumber. I can’t wait to see how these turn out. Thank you for a great treat!
For the oven…is that 175 regular setting or convection setting? Always heard convection cooks faster at lower temps or something like that. These chips look like they may be what I need on my quest for serious carb reduction.
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Welcome, I'm Lisa!
I'm a long time low carber and creator of EASY KETO RECIPES! My motto is to "Keep It Simple" so I tend to stick to recipes that use easy to find wholesome ingredients. The recipes here at Low Carb Yum are creations that even beginners should be able to master! Read more about me...
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