How To Make Easy Cucumber Chips: A Refreshing Healthy Snack
Cucumber Chips are so fun to make while also being nutritious and delicious. They are a fun low-carb snack and a good use of lots of leftover cucumbers from those cucumber plants you might have bustling with backyard cucumbers!
I recently purchased a food dehydrator to make my MREs (Meals Ready to Eat) for backpacking and camping adventures. I have been having a blast making my MREs, but also other food items like watermelon jerky, dried cherries (it’s cherry season), and now dehydrated cucumbers!
Now it is time to make dehydrated cucumber chips!
Quick Question, Can I Put Cucumbers in a Dehydrator?
Yes! Dehydrated cucumbers are an excellent chip replacement, a fun new salad topper, or ground up into a healthy seasoning. The flavor of the fresh cucumbers is intensified with the use of the dehydrator which makes for refreshing and flavorful chips.
Why I Made This Recipe
Jacob and I enjoy backpacking and camping and I love to make my homemade MREs. While it is easy to find minute rice at the store, items like dehydrated vegetables, beans, and lentils are a bit harder to find and can be a bit pricy.
Not only is my dehydrator used for MRE making but I am also preserving fruits and veggies from my garden and the local foods purchased from nearby farms.
I also enjoy making this recipe when I have an abundance of cucumbers in my garden!
What to do with Dehydrated Cucumbers
Serve as vegetable chips, a lovely potato chips replacement. Try them dipped in ranch or sour cream.
A Crunchy salad, grain bowl, salad topper
Pulverize into cucumber powder and add to onion powder, garlic powder, chili powder, garlic salt or sea salt, and pepper. Use this seasoning mix with meat or other proteins
Whisk into a vinaigrette with citrus or vinegar and olive oil.
Equipment
To make perfectly crisp dehydrated cucumber chips in the air fryer, you don’t need much—just a few simple tools:
Air Fryer with Dehydrate Setting (or Low Temperature Control): A model that goes down to around 120–150°F works best.
Sharp Knife or Mandoline Slicer: For consistently thin slices are key to even dehydration.
Cutting Board: For stability and safety while slicing
Parchment Paper or Air Fryer Liners (optional): Helps prevent sticking and makes cleanup easier.
Storage Container: Once your chips are fully dried and cooled, keep them in an airtight container or glass jar to maintain crispness. I’d recommend also using food grade oxygen absorbers just to make sure no moisture gets in there.
Ingredients
English Cucumber: Use any other cucumber you might have, andcut it into thin slices.
Salt (optional)
How to Make This Recipe
Prep The Cucumbers
Wash the cucumbers. You may leave the skin on or peel it depending on your preference. Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick. At this time, you have the option to add salt to the “chips” for flavor.
Dehydrate the Cucumbers
Arrange the cucumber slices in the dehydrator. Lay the cucumbers out in a single layer so they are not overlapping.
Set the dehydrator temperature to around 130°F. Let the dehydrator run for 8-10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
The cucumber chips are ready when they are completely dry and crisp. They should easily snap when bent. If they still feel pliable, dehydrate for longer.
Storage Suggestions
Once fully dehydrated let the cucumber chips cool down to room temperature, then store them in an airtight container. They should stay fresh for several weeks if properly stored.
When stored in an airtight container or a resealable plastic bag in a cool, dry, and dark place. Dehydrated cucumbers can remain fresh and retain their quality for several months. The excess moisture from the chips in the dehydration process.
Are dehydrated cucumbers good?
Dehydrated cucumbers are good. They have a crunchy texture, and intense flavor, and are a healthy snack with a refreshing crispy texture. However, taste preferences are individualized and while some individuals enjoy them others may not.
How do you prep cucumbers for dehydration?
To prepare cucumbers for dehydration you must keep three things in mind.
Choose: Choose fresh firm cucumbers with smooth skin. Avoid cucumbers that are overripe, bruised, or have soft spots.
Wash: Rinse the cucumbers under cool running water to remove dirt or residue. You have the option to use a vegetable brush to gently scrub the skin if planning on keeping the skin on.
Slice: Using a mandolin slicer or a sharp knife, slice the cucumbers. Each slice should be about ⅛ to ¼ inch thick. The uniform thickness of the slices ensures even dehydration.
What else can I use a dehydrator for?
You can make homemade fruit roll-ups, crunchy snacks like apple chips, strawberry chips, and of course cucumber chips, and you can make your backpacking meals! I love to make backpacking meals with leftover veggies and fruit from the farmer’s market or my garden.
Like This Dehydrated Cucumber Recipe? Try These Too!
Wash the cucumbers. You may leave the skin on or peel it depending on your preference.
Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick.
Optional to add salt a this time to the "chips" to season.
Dehydrate the Cucumbers
Arrange the cucumber slices in the dehydrator. Lay the cucumber out in a single layer so they are not overlapping.
Set the dehydrator temperature to around 130°F. Let the dehydrator run for 6 to 10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
The cucumber chips are ready when they are completely dry and crisp. The should easily snap when bent. If they still feel pliable, dehydrate for longer.
Once fully dehydrated let the cucumber chips cool down to room temperature, then store in an airtight container. They should stay fresh for several weeks if properly stored.
Author Bio: Sarah Harper, MS, RD, LDN, is a registered dietitian and recipe developer at The Addy Bean. She creates plant-forward, approachable recipes and has tested countless dehydrator snacks—so you can count on her tips for perfectly crispy cucumber chips.
Ever feel overwhelmed by the concept of healthy eating? Cooking, grocery runs, and getting a healthy meal on the table on a busy weeknight can seem daunting. That is where meal planning and meal prepping come in.
These methods don’t have to be elaborate; meal planning can be as simple as deciding what to eat the day before. Meal prepping can be as simple as making a few ingredients in advance, such as baked chicken, sautéed veggies, or cooked grains, for quick, easy-to-clean-up meals.
Before we dive into it, here is my free Meal Planning Template Just For You!
So, a little more on what’s the difference between meal prepping and meal planning? Many people confuse meal prepping with meal planning, but they’re different.
Meal Planning
Meal Planning, at its core, is figuring out what you will eat, when you will eat it, and what you need to buy. You could use many tools to help you with meal planning like a grocery list, a calendar, or a handout. This process could take as little as 5 minutes out of your day for more streamlined and less stressful meals later in the week.
I’ve partnered with Pea’s and Hoppiness to help with meal planning! Peas and Hoppiness is a meal planning app that takes the stress out of answering “What’s for dinner?” This app creates customizable meal plans, organized grocery lists, and flexible options that fit your lifestyle.
Whereas meal planning is about deciding what you’ll eat and making a grocery list, meal prepping takes it a step further by turning that plan into cooked, chopped, and portioned meals ready to go. Together, they form the foundation of a mindful, healthy eating lifestyle.
You can meal plan without meal prepping, but doing both makes eating well much easier! A little planning can make meal prepping go a lot smoother, and it’s essential to building a balanced diet for your week!
Does Meal Prepping Feel Overwhelming? Keep Things Simple
Meal planning doesn’t have to be a full month or week-long schedule. I like to meal plan just 1-3 days in advance. My tastes change so often, and I like to shop at the market more frequently and purchase a lot based on what’s on sale or what’s in season.
Moreover, a lot of what I cook depends on what I’ve discovered at the store, combined with some staple ingredients I like to have on hand like protein pasta, grains, potatoes, beans, tofu, etc.
Here are some great meal-prepping recipes you will love
Healthy Baked Beans Casserole with Mushrooms and Peppers (Easy + Vegetarian)
This is a one-pot recipe you will want to make for all your BBQs and cookouts. I love to make different variations of this recipe depending on what i have on hand at the time but the base is relatively the same.
I’ll even make my life even easier by using a coupld of cans of baked beans with a couple cans of regular beans to avoid making the beans completely from scratch.
I’ll show you how to make this begining to end, including how to make the baked beans, but I will tell you where you can use short cuts as well.
Why You Will Love This Recipe
No Meat – this recipe is a high protein vegetarian recipe. It can be a main dish or a side to something else.
Uncomplicated recipe – this comes together in one bowl and is baked
Whole Foods – you know all the ingredients going into this dish
Veggie Focused – this dish is loaded with fiber and nutrient-packed veggies
Fiber Packed – With 15g of protein per serving, you can feel good about hitting your daily fiber goals! Recommended fiber goals are 25-30g per day.
High Protein Side or Main – This dish has 16g of protein per serving that’s 96g of protein in the entire dish.
Not too sweet – this dish controls the amount of sweetness added to the dish. I prefer my beans on the savory side, with a hint of sweetness. Add more or less sugar to your liking.
Versatile – I love that this dish is flexible on bean variety, veggies type, herbs used, and the amount of flavors added. Bump up or tone down the heat by adjusting the jalapenos too.
Tools You’ll Need
Instant Pot (or other pressure cooker): For cooking dried beans quickly and evenly.
Casserole dish (9×13 or similar): To bake the beans until bubbly and caramelized. (Optional)
Chef’s knife + cutting board: For chopping onions, mushrooms, peppers, garlic, and herbs.
Wooden spoon or spatula: For stirring beans and vegetables without scratching your pan.
Measuring cups + spoons: To keep seasoning balanced.
Colander: For draining cooked beans.
💡 Tip: If you’re using canned beans, you can skip the Instant Pot and colander.
💡 Tip: Use the Cast Iron Braiser for an all-in-one type recipe with less clean up!
Ingredients In This Recipe
Beans: Use dried black, pinto, or navy beans for the best flavor and texture (cooked in the Instant Pot). If you’re short on time, canned beans are a great option, just drain and rinse before using.
Tomatoes: Fresh tomatoes add brightness when in season, while canned diced tomatoes give you consistency year-round. Either works well here.
Fresh Aromatics: Onion and garlic provide the savory backbone of this recipe, along with natural plant compounds that support health.
Vegetables: Mushrooms, bell peppers, and jalapeños add color, fiber, and antioxidants.
Herbs & Spices: A bay leaf and rosemary sprig infuse the beans as they cook. Finish with salt and pepper to taste. Option to include more herbs to your liking especially as a garnish. I love cilantrol, chives, and parsley as a garnish for this dish.
Olive Oil: Used for sautéing, it contributes heart-healthy fats and rich flavor. Use a different oil if you prefer. I love the algae oil by algea cooking club. It has a high smoke point and tastes oh so buttery.
Step By Step Instructions with Tips and Shortcuts
Cook the Beans (Instant Pot)
Add rinsed black, pinto, or navy beans to the Instant Pot with a bay leaf, rosemary sprig, and 6 cups water.
Cook on High Pressure: 25 minutes for black beans, 28 minutes for navy beans, or 30 minutes for pintos. Let the pressure release naturally for 15 minutes.
Drain, discard aromatics, and set beans aside.
💡 Shortcut: No time to cook beans? Use three 15-oz cans of drained and rinsed beans instead.
Sauté the Vegetables
In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in mushrooms, bell peppers, and jalapeños; cook another 7–8 minutes, until tender and the mushrooms release their liquid.
Add garlic and cook for 1 minute more.
💡 Tip: Dice veggies the day before to save prep time.
Make the Sauce
Stir in diced tomatoes (fresh or canned), ketchup, brown sugar, vinegar, smoked paprika, mustard, salt, and pepper.
Simmer 5–10 minutes until slightly thickened and flavors meld.
Taste and adjust: add more sugar for sweet, vinegar for tang, or jalapeño for heat.
💡 Shortcut: If you’re using canned beans, simmer the sauce a little longer (8–10 minutes) so the flavors really pop.
Combine with Beans
Stir in the cooked (or canned) beans until everything is evenly coated.
Bake
Transfer mixture to a greased casserole dish.
Bake at 350°F (175°C) for 30 minutes, until bubbly and lightly caramelized on top.
💡 Tip: If you’re short on time, you can skip the oven and simmer everything together on the stovetop for 10–15 minutes.
How to Serve this recipe
I prefer this as a main dish for an easy plant-based meal. I garnished with a little sliced jalapeño, fresh chopped herbs, and a drizzle of my Whipped Herb Cottage Cheese Sauce for more herby flavor!
Try this in other ways too:
A Side with a protein or vegetarian protein
Served over crust bread as beans on toast at brunch
A high fiber, protein-packed snack
How would you serve this dish?!
Storage Suggestions
Refrigerator: Store leftovers in an airtight container for up to 4–5 days. The flavors actually deepen after a day or two, making this dish even better for meal prep.
Freezer: Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if the beans seem too thick. You can also reheat individual portions in the microwave.
💡 Tip: Divide into single-serve containers before freezing for easy grab-and-go meals.
large skillet or cast iron braiser perfect for sautéing and baking.
chefs knife and cutting board
measuring cups and spoons
wooden spoon or silicone spatula
colander
Casserole dish or use your cast iron braiser
Ingredients
32ozbeans (pinto, black, navy)
1tbspolive oil
1onion, chopped
8ozmushrooms
1bell pepper chopped
2jalapenos
3clovesgarlic, minced
Baked Bean Casserole Sauce
15ozcanned diced tomatoes
¼cupcoconut sugar
¼cupketchup
2tbspapple cider vinegar
1tsp smoked paprika
1tspdijon mustard
½tspkosher salt
¼tspcracked black pepper
Instructions
Beans
If using canned: rise and drain beansIf using dried: In an instant pot, place 6 cups water along with dried beans, bay leaf, and rosemary sprig. Cook beans according to cook time.Black Beans: High Pressure for 25min let pressure release naturally for 15min.Pinto Beans: High Pressure for 30min let pressure release naturally for 15min.Navy Beans: High Pressure for 28min let pressure release naturally for 15min.
Sautee Veggies
In a large skillet, heat olive oil.
Add onions and cook until softened (about 5min)
Add mushrooms, peppers, and jalapeños and cook until tender. (about 8min)
Add garlic and cook for 1 minute
Make The Sauce
Add tomatoes, ketchup, coconut sugar, mustard, vinegar, smoked paprika, salt, and pepper in a blend. Blend until smooth.
Combine with Beans
Combine 32 oz beans of choice with the sauce and veggies until well coated.
Bake
Transfer to a greased casserole dish. Tip: Sautee veggies in a dutch oven, mix, and baked everything from that pan. Bake at 350°F (175°C) for 30 minutes until bubbly and slightly caramelized.
About the Author Sarah Harper, MS, RD, LDN, is a registered dietitian and food blogger at The Addy Bean. She creates approachable, plant-forward recipes that balance flavor, health, and sustainability. With over a decade of nutrition experience, Sarah helps readers enjoy more vegetables in everyday meals—without giving up the foods they love.
How to Meal Prep for a Healthy Diet (Beginner’s Guide)
Meal prepping saves time, money, and helps ensure a balanced, healthier diet.
But, eating a well-balanced diet doesn’t have to mean cooking from scratch every single day. And it doesn’t mean omitting all processed foods.
Meal prepping is a tool you can use to make healthy eating more acheivable for every day life! Meal Prepping makes it easier to enjoy healthy, home-cooked meals without spending hours in the kitchen during the week. Whether you’re looking to save time, reduce food waste, or stick to a budget, having a plan in place helps you stay on track.
Most importantly, meal prepping doesn’t have to mean rigidly planning every bite, and it doesn’t mean eating the same boring meal all week, or cooking for hours every Sunday. There are different ways to approach it, and you can find a method that works for your lifestyle.
Before We Get Into It Here is a Free Meal Planning Template Just For You!
Meal Prepping is a Tool, Not a Rule
Meal prepping is a tool to simplify eating well, not a strict rule. As a plant frward dietitian, you know I am not big in the strict rules when it comes to eating healthy and living happy!
Some weeks I plan out the entire week, while others I only plan say Monday and Tuesday’s meals and prep them on Sunday, then the rest of the week I might stick to just easy meals with ingredients I have on hand, i.e. high fiber tortillas, potatoes, tofu, beans, veggies, broths, sauces, chicken, etc.
I might have to do a little planning; usually, the night before, I have an idea of what I’m going to eat the next day, e.g., overnight oats for breakfast, a grain bowl for lunch, and a sheet pan meal with baked fish for dinner. Then I know I need to take the fish out of the freezer so it will be thawed out in the fridge for the next day.
Every week is different and changes based on what I have going on in my life that week. My typical week is usually a little meal planning and prepping followed by lots of quick and easy meals that can be made in under 45min. And the key for those meals is to make sure I have my quick meal staples on hand. Pantry Staples For You To Keep On Hand
You don’t have to prep every meal in advance. Sometimes it’s nice to cook fresh when a meal takes less than 30 minutes. There’s no one-size-fits-all approach to meal prep. That’s why I use a hybrid method and adjust my strategy based on my schedule and energy levels.
This Herbed Chicken Salad Toastini is perfect for a hot summer day. Made with tons of fresh herbs, garden veggies, less mayo, and easy chopped chicken, this recipe is quick to put together and perfect for a high protein meal prep staple.
Why You Will Love This Recipe
Easy: This recipe comes together in under 30min.
Herbal: Summertime is booming with fresh herbs. Use them in everything! From herbal lemony potato salad to herbed tomato salad to herby chicken tostini, herbs make everything better.
Nutritious: High protein, high nutrient
Perfect for Meal Prep: Make a big batch of this recipe and enjoy it for days.
Try this as an open faced sandwich: I love this as an open faced sandwich, a thick slice of sunflower seed rye bread, sliced tomatoes, and a couple scoops of this herbal chicken salad.
Ingredients
Chicken
Dressing
Veggies
Herbs
Walnuts – for some extra crunch!
Crusty Bread – Pick your favorite crust bread and cut thick slices for a delicious toastini to pair with this chicken salad.
Step By Step Instructions
Cook the Chicken
Pressure cook, poach, or roast chicken until fully cooked (165°F internal temp). Let cool slightly, then shred or chop into bite-sized pieces.
Tip: If using leftover or rotisserie chicken, this step is already done — a great shortcut for busy days.
Make the Dressing
In a small bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and black pepper until smooth and creamy.
Assemble the Chicken Salad
In a large bowl, combine the chicken, eggs (if using), celery, red onion, green onion tops, and walnuts.
Pour the dressing over and toss until evenly coated.
Add Fresh Herbs
Fold in about ⅓ cup of chopped fresh herbs (chives, basil, thyme, mint, oregano, tarragon, or sage — mix and match what you have).
Tip: Add delicate herbs like basil and mint last so they stay fresh and bright.
Toast the Bread
Lightly brush baguette slices or sandwich bread with olive oil and toast until golden and crisp.
Build the Toastini
Spoon the herb chicken salad generously over each toasted slice. Garnish with extra herbs or a sprinkle of lemon zest if desired.
How To Serve This Recipe
Chicken salad wrap or sandwich
Served wrapped in lettuce cups
Served alone along side potato salad
Chicken Salad tostini
What is your favorite way to enjoy this recipe?
Recipe Variations
Change up the herbs! Use fresh herbs for this recipe.
More veggies. Add veggies like radishes, mild peppers, or even cucumber.
Change up the nuts. Change it to seeds.
Change up the tostini.
Use leftover chicken breast, thigh, or both. Or use a chicken alternative!
Storage Suggestions
Chicken Salad (without bread): Store in an airtight container in the refrigerator for 3–4 days. Stir before serving, as the dressing may settle or thicken slightly.
Meal Prep Tip: Keep the chicken salad and toasted bread separate. Pack the salad in small containers and bring bread or crackers to assemble when ready to eat.
This Herb Chicken Salad Toastini is a fresh twist on a classic — shredded chicken, creamy yogurt-mayo dressing, and plenty of fresh herbs piled onto crisp toasted bread for the perfect snack, lunch, or party bite.
⅓cupfresh herbs such as chives, basil, thyme, tarragon, parsley, mint, oregano, sage
Instructions
Cook Chicken
Place chicken in the pressure cooker with 1 cup of water or broth and a pinch of salt.Seal and cook on High Pressure for 10 minutes (for breasts) or 12 minutes (for thighs).Allow a 5-minute natural release, then quick-release the rest of the steam.Remove chicken, let cool slightly, then chop or shred into bite-sized pieces.
Make Dressing
In a small bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and black pepper until creamy and smooth.
Assemble
In a large mixing bowl, combine the shredded chicken, chopped eggs, celery, red onion, green onion tops, and walnuts.Pour the dressing over and toss gently until everything is coated.
Fresh Herbs
Fold in about ⅓ cup of chopped fresh herbs (chives, basil, thyme, mint, oregano, tarragon, and sage — using each in the amounts suggested).Taste and adjust seasoning with more lemon, salt, or pepper if needed.
Chill and Serve
Cover and refrigerate for at least 30 minutes for the flavors to meld, or enjoy immediately if you like it warm.Garnish with extra herbs before serving.
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