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A plate of dehydrate cucumbers (cucumber chips) surround with a linin napkin, a bowl of ranch, and some green edible prop to the side. The plate is sitting on top of a two toned board.

Dehydrated Cucumbers

Sarah Harper MS, RD, LDN
Dehydrated Cucumbers (Cucumber Chips) are a delicious and healthy snack.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Appetizer
Cuisine American
Servings 4 serving
Calories 23 kcal

Equipment

  • 1 dehydrator

Ingredients
  

  • 2 large english cucumbers
  • kosher salt optional for seasoning

Instructions
 

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.
  • 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.

Nutrition

Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 221mgFiber: 1gSugar: 3gVitamin A: 158IUVitamin C: 4mgCalcium: 24mgIron: 0.4mg
Keyword cucumber
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