Wednesday, November 7, 2018

Baked Cucumber Chips

Baked Cucumber Chips
So you know how sometimes you can't tell the difference between cucumbers and zucchini at the grocery store and so you end up with 3 cucumbers and you and your husband don't even like cucumbers (and your baby tolerates them slightly, at best)?

No...just me?

Oh. Well...that happened. So I needed to find something to do. And I found a way to make baked cucumber chips. Which intrigued me. 
Baked Cucumber Chips
They're actually super simple to make and you can have fun playing around with different seasonings! I originally intended for James to enjoy them but the texture was tricky for him. Luckily, Michael really ended up liking them and they were gone before I knew it! I'm always down for a healthy way to have a crunchy snack.

Baked Cucumber Chips

From Karissa's Vegan Kitchen

Baked Cucumber Chips
  • Cucumbers
  • Seasonings of choice (such as: paprika, garlic powder, dill, vinegar, lemon, pepper, and-of course-salt)
  • Preheat oven to 170F degrees. Line a baking sheet with parchment paper.
  • Slice cucumbers to about 1/8 inch thickness (A mandoline is going to be the easiest way to do this.) Pat dry and add to a bowl, mix with seasonings of choice.
  • Place cucumbers flat and separated on the prepared baking sheet.
  • Bake for 3-4 hours (depending on size of cucumbers)-until dried out and crispy.
  • Enjoy! Store leftover cucumber chips in an airtight container at room temperature for up to 3 days.
Baked Cucumber Chips
I used paprika, dill, and garlic powder but there are so many fun options!
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