This is the main content.
Salt and Vinegar Cucumber Chips
Recipes
Salt and Vinegar Cucumber Chips
4 servings
2 hours, 30 minutes total (Active 10 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 medium seedless cucumbers
  • 2 tablespoons avocado (or olive) oil
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon kosher salt

Steps

    1. Preheat oven to 250°F. Line 2 baking sheets with foil. Cut cucumber into ¼-inch-thick slices (with a mandolin, if desired). Place between paper towels and press to dry.
    2. Combine oil, vinegar, and salt in large bowl; whisk until salt dissolves. Add cucumbers and toss to coat well. Arrange cucumber slices on baking sheets in single layer. Bake 2–2 ½ hours until golden and crisp, rotating pans halfway through cook time. Let stand 5 minutes. Serve. (Makes about 2 cups.)
    Chef's Tip: Store leftovers in an airtight container at room temperature.

Amount per ¼ recipe serving: Calories 80, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 240mg, Total Carb 5g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 0%, Potassium 4%