Description
Crispy, light, and guilt-free, these Baked Cucumber Chips are a healthy alternative to traditional fried snacks. Made with simple ingredients and baked to perfection, they offer a refreshing crunch with subtle savory flavors, ideal for vegan and gluten-free diets.
Ingredients
Scale
Main Ingredients
- 2 large fresh cucumbers, firm and evenly sized
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Optional Herbs and Seasonings
- 1/2 teaspoon dried dill, parsley, or thyme (optional)
- Pinch of cayenne or smoked paprika for a spicy kick (optional)
- 1 teaspoon nutritional yeast or finely grated Parmesan for cheesy flavor (optional)
- 1/2 teaspoon dried basil and oregano for an herbal medley (optional)
- Light spray of apple cider vinegar before baking for tangy vinegar twist (optional)
Instructions
- Prepare the Cucumbers: Rinse and dry your cucumbers thoroughly, then slice them into thin rounds using a sharp knife or mandoline slicer for uniform thickness. Thinner slices ensure crispier chips.
- Remove Excess Moisture: Lay your cucumber slices on a clean kitchen towel or paper towels and gently press to absorb excess water. This step is crucial to prevent sogginess during baking.
- Season the Slices: Place the cucumber slices in a bowl, drizzle with olive oil, and sprinkle your chosen seasonings evenly. Toss gently to coat every slice without soaking.
- Arrange on Baking Sheet: Lay the slices in a single layer on a parchment-lined baking sheet, making sure they don’t overlap to allow maximum airflow for crisping.
- Bake to Perfection: Bake in a preheated oven at 225°F (110°C) for about 1 hour, flipping halfway through to ensure even crispness. Keep an eye near the end to prevent burning.
- Cool Before Serving: Remove from oven and let the chips cool on a wire rack. This helps them firm up further and delivers that satisfying crackle with every bite.
Notes
- Use a mandoline slicer for even cucumber slices to ensure uniform crispness.
- Pat dry cucumber slices thoroughly to remove excess moisture and prevent soggy chips.
- Bake at low temperature slowly for crisp texture without browning too fast.
- Flip the chips halfway through baking for even crisping on both sides.
- Line baking sheet with parchment paper to prevent sticking and ease cleanup.
- Store leftover chips in an airtight container at room temperature; best consumed within 1-2 days for maximum crispness.
- Re-crisp softened chips by warming in a 250°F (120°C) oven for 5-7 minutes.
- Freezing is not recommended as chips can become soggy after thawing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1/4 recipe
- Calories: 35
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: baked cucumber chips, healthy snack, gluten free chips, vegan chips, low calorie snack, crunchy cucumber chips