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crispy baked cucumber chips recipe

Baked Cucumber Chips

Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
Servings: 6 people
Calories: 25
Easy to make vegetable chips are a healthier keto snack. Baking the cucumbers keeps them low in calories which makes them almost guilt-free.
Print Recipe


  • 2 medium cucumbers or 3 small ones
  • 1 tablespoon olive oil or avocado oil
  • 2 teaspoons apple cider vinegar or vinegar of choice (omit for regular chips)
  • ½ teaspoon sea salt or more if needed


  • 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

Additional Info

Net Carbs: 1 g | % Carbs: 18.2 % | % Protein: 0 % | % Fat: 81.8 % | SmartPoints: 1
    [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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