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Salt & Vinegar Cucumber Chips are a great low-carb and Keto friendly alternative to potato chips. They are super easy to make and they only require 3 ingredients.
The only one downside is the length of time these take to make. This isn’t something you can throw together really quickly.
Although they do take a lot of time to complete, they do not take much effort at all.
This basic recipe is for salt & vinegar flavored cucumber chips but you can add additional seasonings to your liking. We sprinkle garlic powder on ours. You can also add a spicy seasoning if you want to give yours a little heat.
One large cucumber should be able to be sliced into about 36 slices. This will vary depending on the size of the cucumber and the thickness of your cucumber chips.
If you make the recipe with just the salt & vinegar, these Salt & Vinegar Cucumber chips have less than 2 net carbs per serving. If you add other spices or seasonings, remember to watch the carbs and adjust accordingly.
Salt & Vinegar Cucumber Chips Ingredients
1 cup white vinegar
Salt to taste (approximately 1 tsp)
1 large cucumber
Salt & Vinegar Cucumber Chips Baking Instructions
Slice your cucumber into even thin slices. I like them to be about ⅛” to ¼” each. You can do this according to your preference.
Put your cucumber slices into a bowl and add the 1 cup white vinegar. Soak for 1 hour.
After your cucumber slices have soaked, preheat your oven to 200 degrees.
Line a cookie sheet with parchment paper (wax paper or foil will work too).
Lay out the vinegar soaked cucumber slices on the cookie sheet.
Sprinkle the tops of each cucumber slice with salt.
Bake at 200 degrees for 3-4 hours. Cooking time will vary depending on thickness.
After 1 1/2 hours, flip your cucumber chips and sprinkle the other side with salt. This will prevent them from sticking to the parchment paper as they cook.
After 3 hours, check for crispness. These do crisp up some after they are removed from the oven but they should not feel too soft or squishy in the middle.
Continue cooking until you reach your desired crispiness. Unless your oven cooks really hot, or you choose to slice yours really thin, you will most likely need close to the full 4 hours of cooking time.
If you aren’t a big fan of cucumbers, you can also make these using Zucchini.
As always, if you get a chance to make these, I would love to hear what you think of them in the comments below.
Enjoy!
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Salt & Vinegar Cucumber Chips
Ingredients
1 cup white vinegar
1 Cucumber
Salt to taste (approximately 1 tsp)
Instructions
- Slice your cucumber into even thin slices. I like them to be about ⅛” to ¼” each. You can do this according to your preference.
- Put your cucumber slices into a bowl and add the 1 cup white vinegar. Soak for 1 hour.
- After your cucumber slices have soaked, preheat your oven to 200 degrees.
- Line a cookie sheet with parchment paper (wax paper or foil will work too).
- Lay out the vinegar soaked cucumber slices on the cookie sheet.
- Sprinkle the tops of each cucumber slice with salt.
- Bake at 200 for 3-4 hours. Cooking time will vary depending on thickness.
- After 1 1/2 hours, flip your cucumber chips and sprinkle the other side with salt. This will prevent them from sticking to the parchment paper as they cook.
- After 3 hours, check for crispness. These do crisp up some after they are removed from the oven but you should be able to feel them getting crispy and they should no longer feel real soft or squishy in the middle.
- Continue cooking until you reach your desired crispiness. Unless your oven cooks really hot, or you choose to slice yours really thin, you will most likely need close to the full 4 hours of cooking time.
