Baked Cucumber Chips (Print version)
Thin cucumber slices baked low and slow with vinegar, garlic, dill, and paprika until light, crisp, and snackable.
# Ingredients:
For the cucumber chips
01 -
2 large English cucumbers, about 1 1/2 lb (680 g)
02 -
1 teaspoon apple cider vinegar
03 -
1 teaspoon olive oil
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon dried dill
07 -
1/2 teaspoon fine salt, plus more to taste
08 -
1/4 teaspoon black pepper
# Instructions:
01 -
Heat the oven to 200°F. Line two baking sheets with parchment paper.
02 -
Slice the cucumbers into thin 1/8-inch rounds, using a mandoline if possible for even thickness.
03 -
Spread the cucumber slices on a clean towel. Pat both sides dry, let them sit for 10 minutes, then blot again.
04 -
Toss the cucumber slices with apple cider vinegar, olive oil, garlic powder, smoked paprika, dill, salt, and pepper until lightly coated.
05 -
Lay the slices in a single layer on the prepared baking sheets. Bake for 2 1/2 to 3 hours, flipping once, until the slices look dry and the edges curl.
06 -
Let the chips cool on the baking sheets for 10 minutes. Taste and add a tiny pinch of salt if needed before serving.
# Good to know:
01 -
Best eaten the same day for the crispest texture.
02 -
A mandoline gives the most even chips.
03 -
Bake longer if the centers still look glossy or damp.