Crispy Baked Cucumber Chips Recipe for Low-Carb Snacking

These cucumber chips satisfy salty, crunchy chip cravings without the carbs. Lightly tangy salt-and-vinegar is the base here, but the flavor is easy to customize. They bake until perfectly crisp, offering the satisfying crunch of a snack food with far fewer calories and ingredients than fried potato chips.

What We Love About This Recipe

1. Cucumber chips are incredibly simple to make: slice cucumbers, brush or dip the slices in oil and seasonings, then bake low and slow until dehydrated and crisp. The only delicate step is slicing, and a mandoline makes that effortless.
2. These chips are a light, flavorful alternative to greasy potato chips. They deliver comparable crunch with fewer calories, fewer ingredients, and minimal carbs.
3. They store well when dehydrated properly. Make a large batch for quick snacks—keep chips in an airtight container or vacuum-sealed bag and they can last many months when stored in a cool, dry place.

Cheryl’s Tips

• A mandoline slicer speeds things up, but a sharp chef’s knife works fine—just take care when slicing.
• Dry slices thoroughly before coating. Excess moisture prevents oil and seasonings from adhering and reduces crispness.
• Smaller cucumbers usually have smaller seeds; choose produce based on your texture preference.
• If you own a dehydrator, you can use it instead of an oven. It takes longer (around 10–12 hours at 125°–135°F) but frees up the oven.

More Easy Recipes

• Guacamole Salad
• Chickpea Salad Sandwich
• Zucchini Salad
• Instant Pot Carrots
• Sous Vide Asparagus
• Mexican Tuna Salad
• Cottage Cheese Flatbread
• Air Fryer Tater Tots
• Cherry Tomato Salad
• Avocado Salad
• Cowboy Cornbread Casserole
• Homemade Pita Chips
• Keto Cheese Chips

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Cucumber Chips

Prep: 10 minutes minutes

Cook: 4 hours hours

Total: 4 hours hours 10 minutes minutes

Crispy, salty cucumber chips with the flavor and crunch of potato chips, but without the carbs.

Cheryl Malik

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4 servings

Ingredients

• 2 large cucumbers approximately 8 ounces each
• 1 tablespoon avocado oil
• 1 tablespoon vinegar
• ¼ teaspoon sea salt more or less to taste

Equipment

• Oven
• Large baking sheet
• Parchment paper or silicone baking mat
• Vegetable brush or clean dish towel
• Cutting board
• Sharp chef’s knife or mandoline slicer
• Paper towels
• Medium mixing bowl
• Whisk

Instructions

• Preheat the oven to 175°F (about 80°C). Line a large baking sheet with parchment paper and set aside.
• Wash 2 large cucumbers under running water, scrubbing off any surface dirt with a vegetable brush or clean towel.
• On a cutting board, slice each cucumber into thin discs, about 1/8-inch thick. A mandoline gives the most consistent slices.
• Whisk 1 tablespoon avocado oil, 1 tablespoon vinegar, and 1/4 teaspoon sea salt together in a medium bowl until combined.
• Pat the cucumber slices dry with paper towels. Dip each slice into the oil mixture, allow excess to drip back into the bowl, then arrange the slices in a single layer on the prepared baking sheet without overlapping.
• Bake the cucumber discs 3 to 4 hours, or until they are dehydrated and crispy. Thinner slices will finish sooner; check periodically and adjust time as needed.
• Remove the baking sheet from the oven and let the chips cool briefly. Serve immediately or store completely cooled chips in an airtight container.

Notes

• Slice thickness affects cook time. Aim for very thin discs (around 1/8-inch) that aren’t so thin they tear. Watch the oven and adjust timing based on how thin your slices are.

Nutrition Information

Serving: 1 serving | Calories: 45kcal | Protein: 1g | Fat: 4g | Total Carbs: 2g | Net Carbs: 1g

Servings and nutritional values are approximate and depend on portion size and ingredients used.

To calculate an exact serving weight, weigh the finished recipe and divide by the desired number of servings.

© Author: Cheryl Malik