Baked Cucumber Chips
Servings: 6 people
Easy to make vegetable chips are a healthier keto snack. Baking the cucumbers keeps them low in calories which makes them almost guilt-free.
Slice cucumber very thin. Use a mandoline slicer for best results.
Remove excess moisture from slices using a paper towel.
Put cucumber slices in a large bowl and toss with oil, vinegar, and salt.
For dehydrator: Place slices on trays and dry at 125-135°F for 10-12 hours or until crispy.For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours or until crispy.
Allow slices to cool before serving.
If using foil lined pans, don't cut the cucumbers too thin and be sure to flip half-way so they can be removed easier.
To remove excess moisture, you just need to use a paper towel to blot them dry. Another way to get the water out of them is to sprinkle them with salt and then set them on a colander. The salt will dry them out and the water will drip out of them.
Store them just like you would potato chips. Keep them in a sealed container at room temperature. There is no need to refrigerate them.
Serving: 0.5cup | Calories: 25 | Carbohydrates: 1g | Fat: 2g | Monounsaturated Fat: 2g | Sodium: 396mg | Potassium: 51mg | Vitamin A: 50IU | Vitamin C: 0.8mg
[serving_size] => 0.5
[calories] => 25
[carbohydrates] => 1
[fat] => 2
[monounsaturated_fat] => 2
[sodium] => 396
[potassium] => 51
[vitamin_a] => 50
[vitamin_c] => 0.8
[serving_unit] => cup
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