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Dehydrating Cucumbers served inside a bowls.
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How to Dehydrate Cucumbers for Chips

Learn How to Dehydrate Cucumbers For Chips for that extra crispy healthy snack instead of potato chips. Discover the seasoning options and how best you can use a dehydrator to make more flavorful chips. 
Course Snacks
Cuisine International
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 5 Cups
Calories 14kcal
Author Zuzana Paar

Equipment

Ingredients

  • 2 Long Cucumbers
  • 2 teaspoons Salt
US Customary - Metric

Instructions

  • Thoroughly wash and clean your cucumbers.
  • Slice the cucumber using a mandolin slicer, knife, or meat slicer as I did. Try to slice them into approximately 3 millimeters or ⅛ of an inch thick.
  • Place cucumber slices onto your dehydrator tray in a single layer. Sprinkle about a tsp of salt per tray and set it for about 10 to 15 minutes.
  • Gently tap the slices dry with a paper towel to get the excess moisture that has formed from salting the slices. Keep tapping until your paper towel is dry.
  • Place all of the trays onto your dehydrator and cover the lid. If you can, change the temperature setting on your dehydrator, set that to 70 degrees Celsius or 150 degrees Fahrenheit and dehydrate for 8-10 hours, depending on the thickness.

Video

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Notes

  • Type of cucumbers - as you see, I have used English cucumbers, but any variety would work in this recipe.
  • Oven - drying takes about 3-4 hours on low heat.
  • Store - pack only when your dehydrated cucumbers have cooled down and are completely dry.

Nutrition

Serving: 1Cup | Calories: 14kcal | Carbohydrates: 2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.002g | Sodium: 933mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.3mg