Baked Cucumber Chips
Baked Cucumber Chips taste as good as they sound. Its crispy texture and low-carb make it a guilt-free snack idea. You can simply prepare in a lot and there is no need to refrigerate them. Store them just like you would potato chips.
Allowed for all Ideal Protein phases. So go ahead and prepare some right away.
- 2 medium cucumbers or 3 small ones
- 1 tbsp. Olive Oil or Avocado oil
- 2 tsp. Apple Cider Vinegar or Vinegar of choice
- ½ tsp. sea salt or to taste
Cut cucumbers into very thin slices. Using a mandoline slicer will give the best results.
Use a paper towel to remove excess moisture from slices.
Put cucumber slices in a large bowl and toss with oil, vinegar, and salt.
If using a dehydrator: Place slices on trays and dry at 125-135°F for 10-12 hours or until crispy.
If using an oven: Place slices on a parchment-lined baking tray and dry at 175°F for 3-4 hours or until crispy.
Let slices cool before serving.
Once cool, serve and enjoy.