If you’re searching for a light, crunchy snack that tastes like summer in every bite, let me introduce you to the irresistible world of How To Make Cucumber Chips With Salt & Vinegar. Garden-fresh cucumbers transform, with just a handful of simple ingredients, into a tangy, crispy treat that’s every bit as satisfying as store-bought chips but infinitely healthier. Whether you’re snacking on them straight off the rack or serving them at your next gathering, these addictively tasty chips are about to become your new obsession!
Ingredients You’ll Need
You’ll love how the ingredient list stays short and sweet, but each one truly earns its keep, enhancing the flavor, texture, or appearance of every single chip. The magic is in their combination: together, they create that classic tang and salty punch while keeping things fresh and crisp.
- 2 Small Fresh Cucumbers: Pick cucumbers that feel firm and bright for the crunchiest chips and the best cucumber flavor.
- 1 Tbsp Avocado Oil: This oil lightly coats the slices, helping them dehydrate evenly and adding just the right richness.
- 1 Tbsp Vinegar: Distilled white or apple cider vinegar both add the signature tangy zing you crave in every bite.
- 1/4 Tsp Salt: Sea salt really makes the flavor pop, giving you that classic “salt & vinegar” vibe.
How to Make How To Make Cucumber Chips With Salt & Vinegar
Step 1: Prep Your Cucumbers
Give your cucumbers a thorough wash under cool water, making sure to scrub away any dirt. Because you’ll be eating the skin, this step keeps any unwanted grit far from your finished chips.
Step 2: Slice Thin & Even
Using a sharp knife or even better, a mandoline, slice cucumbers into thin rounds. The goal: thin for maximum crisp, but not see-through. Uniform thickness is key, so the chips finish at the same time and won’t leave you with some soft and others crispy.
Step 3: Make the Marinade
In a large bowl, whisk together the avocado oil, vinegar, and salt. This simple trio clings to every cucumber slice, making each chip zippy and flavorful while helping them dry with just a hint of golden richness.
Step 4: Coat the Cucumbers
Gently toss your cucumber slices in the bowl until each one is evenly coated. Don’t rush—coating well ensures every chip delivers the full salt-and-vinegar punch you crave.
Step 5: Arrange on the Dehydrator
Lay out the slices in a single layer on your dehydrator racks. No overlapping! Overlapped chips stick and stay soft in spots, so be a little meticulous here.
Step 6: Dehydrate Until Crispy
Place the racks in your dehydrator, cover, and set to 130 degrees. Now comes the “hard” part—waiting! After 7 to 10 hours, depending on thickness and humidity, peek to see if the chips are shatteringly crisp. Once they snap, you’ve nailed How To Make Cucumber Chips With Salt & Vinegar.
How to Serve How To Make Cucumber Chips With Salt & Vinegar
Garnishes
I love a simple dusting of extra sea salt right before serving—just a pinch to accentuate those tangy notes! If you want to get playful, a sprinkle of smoked paprika or fresh cracked black pepper takes these chips into gourmet territory.
Side Dishes
These cucumber chips absolutely shine with simple accompaniments. Pair them with hummus, light homemade ranch, or a cool yogurt dip. Their tangy zip balances beautifully with creamy, mellow flavors alongside sandwiches, wraps, or even as a crunchy side for your favorite grilled plates.
Creative Ways to Present
Serve the chips stacked in pretty jars or lined on a rustic wooden board with fresh veggie sticks. For parties, layer them in individual paper cones so guests can grab a crunchy handful, or use them to top salads for an unexpected, delightful crunch!
Make Ahead and Storage
Storing Leftovers
Once your chips have cooled completely, store them in an airtight container at room temperature. They’ll stay perfectly crisp for several days, especially if you add a small food-safe silica gel packet or a pinch of uncooked rice to absorb moisture.
Freezing
While freezing isn’t recommended for cucumber chips (the texture suffers afterward), if you want to try, make sure they’re bone-dry and freeze flat in a ziptop bag. Thaw at room temperature, knowing some crispness could be lost.
Reheating
If your chips lose a bit of crunch after storage, simply pop them back in the dehydrator or oven at a low temperature (about 200 degrees) for 10-15 minutes to revive that irresistible texture.
FAQs
Can I make these in the oven if I don’t have a dehydrator?
Absolutely! Arrange your coated cucumber slices on a parchment-lined baking sheet and bake at the lowest temperature your oven allows, propping the door slightly open for airflow. They may crisp up in 2-3 hours—just keep an eye on them!
Are there other oils I can use besides avocado oil?
Yes, you can substitute avocado oil with another neutral oil like grapeseed or light olive oil. Just avoid oils with strong flavors, which could overpower that classic salt & vinegar taste.
Can I use a different type of vinegar?
Certainly! White vinegar is traditional and gives a sharp tang, but apple cider vinegar offers a slightly sweeter complexity. You can even mix types for a more nuanced chip.
Can I spice these up or add other seasonings?
Definitely—make these your own! Try adding chili powder, garlic powder, or dill for a whole new spin. Just stick with the basic method for How To Make Cucumber Chips With Salt & Vinegar, then experiment with extra flavors once you’re confident.
How do I know when the chips are done?
Your chips are ready when they feel dry and crisp, with no soft spots. If they bend instead of snap, give them a bit more time. Dehydrator times can vary based on thickness and humidity, so check near the 7-hour mark onwards.
Final Thoughts
Once you try How To Make Cucumber Chips With Salt & Vinegar, you’ll wonder how you ever went without this snack in your recipe repertoire. They’re crunchy, zingy, and so satisfyingly simple—perfect for healthy munching or wowing your friends at your next get-together. Give them a go, and don’t be surprised if these homemade chips disappear as fast as you can make them!
Print
How To Make Cucumber Chips With Salt & Vinegar Recipe
- Total Time: 8 hours 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Learn how to make delicious and healthy cucumber chips with a tangy salt and vinegar twist. Perfect for snacking or as a light appetizer.
Ingredients
Cucumber Chips:
- 2 Small Fresh Cucumbers
Coating:
- 1 Tbsp Avocado Oil
- 1 Tbsp Vinegar
- 1/4 Tsp Salt
Instructions
- Wash cucumbers well: Make sure to clean the cucumbers thoroughly.
- Slice the cucumbers: Thinly slice the cucumbers, ensuring they are uniform in thickness.
- Prepare coating: In a large bowl, mix oil, salt, and vinegar. Lightly coat each cucumber slice with the mixture.
- Dehydrate: Arrange coated cucumber slices on dehydrator racks without overlapping. Dehydrate at 130 degrees for 7-10 hours until crispy.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Snack
- Method: Dehydrating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 50 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
