move over potato…meet the cucumber chip
Yes, it’s true! Cucumber chips!
A tad laborious but completely delicious! The beginnings of this recipe came from my St. Paul Farmers’ Market Cookbook. They had a recipe for dehydrated cucumbers that was just salt and cukes. I was intrigued but wanted to crank it up a titch.
Since I have always been a sucker for vinegar dill potato chips I figured I’d do the same to the cucumber chips. So after peeling and slicing my cukes, I soaked them in vinegar and then spun them dry in a salad spinner and sprinkled them with salt and dill. Additional variations came about using garlic salt, smoked paprika and chili flakes.
Below are the pics and the recipe.
1. Wash, peel and slice seedless or english cucumbers to about a dime’s thickness. Slice as many chips as your dehydrator will hold.
2. Put the chips into a solution of apple cider vinegar and then spin them dry in a salad spinner.
3. Place the spun chips onto the dehydrator and sprinkle with sea salt and dried dill. (Add smoked paprika, chili peppers, garlic salt, etc. if you’d like to add a bit more pizzazz).
4. Place in dehydrator on fruit dehydrate setting and dehydrate for 6-8 hours.
5. When chips are dried, peel the chips off the dehydrator. Eat some and place the rest in mason jars for further eating!