Baked Cucumber Chips with Salt
Ingredients:
1–2 large cucumbers (English cucumbers work best)
1–2 tsp salt (adjust to taste)
Optional: olive oil spray or a drizzle (helps crisping)
Optional: pepper, garlic powder, or other seasonings
Instructions:
Preheat Oven:
Set to 200°F (93°C). A low temp helps dehydrate the cucumbers without burning them.
Slice Cucumbers:
Use a mandoline or sharp knife to slice very thin rounds (about 1/8 inch or thinner).
Dry the Slices:
Pat cucumber slices dry with paper towels to remove excess moisture.
Season:
Lightly spray or toss with a tiny bit of olive oil (optional), then sprinkle with salt. You can add extra seasoning here too.
Arrange on Baking Sheet:
Line a baking sheet with parchment paper or a silicone mat.
Lay the slices in a single layer without overlapping.
Bake:
Bake for 1.5 to 2.5 hours, flipping once halfway through.
Keep an eye on them toward the end—chips should be dry and crisp, not burnt.
Cool:
Let chips cool on a rack. They’ll continue crisping slightly as they cool.
Storage:
Store in an airtight container for up to 2–3 days. If they soften, re-crisp in the oven for 10–15 minutes at 200°F.