Welcome to a new culinary adventure! Today, we will be exploring a unique and delicious way to preserve the last of your cucumber harvest.
We’ll be making dehydrated salt and vinegar cucumber chips, a perfect snack for those who love a good crunch. Let’s dive in!
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In this article:
Key Points on How to Make Dehydrated Cucumber Chips [TL;DR]
- 🌡️ Dehydrating cucumbers is an easy and convenient way to preserve the last of the harvest season and avoid wasting excess cucumbers.
- 🌸 Enjoy the season you’re in and cherish the moments with family and friends, as each season brings its own challenges and celebrations.
- 📝 The recipe for dehydrated salt and vinegar cucumber chips is flexible, allowing for adjustments and tweaks based on personal preferences.
- 🌡️ Dehydrate cucumbers at 135 degrees for 12 to 24 hours, but leaving them in for longer results in super crunchy chips.
- 🥒 You can make crispy cucumber chips in the oven without a dehydrator, just make sure to flip them halfway through the cooking time.
- 🥒 Despite the challenges, the end result will still have a delicious flavor and be packed with goodness.
As we transition from the heat of summer to the cool embrace of fall, our gardens reflect this change. Where we live, the summer season is characterized by intense heat and humidity. But as we look forward to the cool fall weather, we also anticipate the delicious snacks that come with it.
One of my guilty pleasures is snacking, and dehydrated food is a fantastic option for those late-night cravings. Instead of reaching for a bag of potato chips, why not try dehydrated strawberries or apples?
They’re a healthier choice and equally delicious. Today, however, we’re focusing on cucumbers, the last of our summer harvest and we’ll be making some delicious salt and vinegar cucumber chips in the dehydrator.
Our cucumber harvest has been bountiful this year, leaving us with more pickles than we could possibly consume over the winter. So, instead of making more pickles, we’re going to transform these cucumbers into delectable salt and vinegar cucumber chips using a dehydrator. (kale chips recipe)
It’s a simple and effective way to preserve that last batch of cucumbers, especially when you’ve had your fill of them for the season.
Preparation for Dehydration
Preparing your cucumbers for dehydration is a straightforward task that requires only a few steps. Begin by washing your cucumbers thoroughly to remove any dirt or residue from the garden.
This is essential because cucumbers, like other vegetables, can carry bacteria and dirt from the garden that could affect the quality and safety of the final product.
After washing, dry them thoroughly before proceeding to the slicing stage. This will ensure that the brine adheres better to the cucumbers, infusing them with the necessary flavor.
Salt and Vinegar Cucumber Chips Recipe
For this recipe, we’ll need a good amount of cucumbers and a simple brine to give our chips that classic salt and vinegar flavor. The brine is a flexible recipe, allowing you to adjust the ingredients to suit your taste. I’m using a mix of summer pickling cucumbers and regular salad cucumbers for this recipe.
Here’s what you’ll need:
This recipe will yield about 5-6 trays of cucumber chips, depending on the size of your dehydrator and the thickness of your slices.
Cutting and Preparing the Cucumbers
The next step is to slice the cucumbers. It’s important to ensure they’re thin so that they dry out evenly and result in a crunchy chip. The thinner they are, the faster they will dehydrate and the crispier they will be. You can use a mandolin slicer for an even thickness.
Making the Brine
After slicing the cucumbers, we’ll prepare the brine by mixing sea salt with vinegar until the salt completely dissolves. This is where the salty, vinegary flavor comes from. The brine is made with vinegar, olive oil, and sea salt. You can adjust the quantities as per your taste.
Next, we’ll dunk the cucumber slices in the brine, ensuring they’re well coated. After a good shake to remove excess brine, we’ll line them up on the dehydrator racks, making sure none of the slices are touching or overlapping. This allows for even drying.
Dehydration Process: 2 Methods
1. Dehydrating in Dehydrator
Once our dehydrator is loaded up, we’ll set the temperature to 135 degrees and let it run for 12 to 24 hours. After 12 hours, you can check the cucumbers. If they’re at your desired consistency, you can remove them.
However, if you prefer a super crunchy chip, you might want to leave them in for the full 24 hours.
You might be interested: Food dehydrator reviews
2. Dehydrating in Oven
If you don’t have a dehydrator, don’t worry! You can also make these cucumber chips in your oven. Set the temperature to 175 degrees and line a baking sheet with parchment paper.
Place your cucumber slices on the sheet and bake for three to four hours, making sure to flip them halfway through for even cooking.
Tasting and Storage
After a day of dehydration, our cucumber chips are ready! They should be as thin and crunchy as a Lay’s potato chip, with a salty, vinegary flavor that makes them a healthier yet delicious alternative to store-bought chips.
For long-term storage, vacuum sealing the chips with an oxygen-absorbent packet is the best option. This helps to remove any leftover moisture and preserve the chips for longer. However, if you plan to consume them within a few weeks, storing them in a mason jar with an oxygen-absorbent packet should suffice.
Dehydrated salt and vinegar cucumber chips are a fantastic way to preserve the last of your cucumber harvest. They’re a healthier snack option and a delicious treat that’s easy to make.
Whether you’re using a dehydrator or your oven, you can enjoy these crunchy chips any time of the year. So, the next time you have a surplus of cucumbers, why not give this recipe a try? Happy snacking!
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