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BAKED CUCUMBER CHIPS WITH SALT & VINEGAR FLAVOR

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Ingredients

  • 2 medium cucumbers or 3 small ones
  • 1 tablespoon olive oil or avocado oil
  • 2 teaspoons apple cider vinegar or vinegar of choice (omit for regular chips)
  • 1 teaspoon sea salt
US Customary – Metric

Instructions

  1. Slice cucumber very thin. Use a mandoline slicer for best results.

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  2. Remove excess moisture from slices using a paper towel.

  3. Put cucumber slices in a large bowl and toss with oil, vinegar, and salt.

  4. For dehydrator: Place slices on trays and dry at 125-135°F for 10-12 hours or until crispy.

    For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours or until crispy.

  5. Allow slices to cool before serving.

Recipe Notes

If using foil lined pans, don’t cut the cucumbers too thin and be sure to flip half-way so they can be removed easier.

Nutrition Facts
Baked Cucumber Chips
Amount Per Serving (0.5 cup)
Calories 25Calories from Fat 18
WW POINTS: 1
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