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. 

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

Ingredients:

• Cucumbers
• Seasonings of choice (such as: paprika, garlic powder, dill, vinegar, lemon, pepper, and-of course-salt)

Preparation:

• 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.

I used paprika, dill, and garlic powder but there are so many fun options!