Garlic Dill Baked Cucumber Chips – All of the crunch, without all the carbs.
Chips, chips and more chips! Savory, crunchy snacks are my weakness. I used to joke that Doritos were my kryptonite. Put me in front of a place of sweets and I will be fine just to ignore them. Place me in front of a bowl of chips or crackers and it is like a tractor beam pulling me in. Salty and crunchy is my jam! So naturally, giving up all my favorite savory snacks was one of the harder things when switching over to a real food, low carb lifestyle. However, I am a firm believer in the fact that you don’t have to sacrifice to live a healthy and balanced life. Instead, you just have to reframe the way you look at food and get a little creative in the kitchen. Sure I would rather have potato chips or tortilla chips than cucumber chips. I would be lying if I said otherwise. But I love that there are healthy, low carb options out there. Not to mention that cucumber and dill are one of my all time favorite flavor pairings.
A couple notes on these Garlic Dill Baked Cucumber Chips:
- The thickness of your cucumber slices and the type of oven you have will determine the cook time.
- The dryer you can get the cucumber slices before putting them into the oven, the crispier they will get.
- You can get thinner slices using a mandoline. This is the one that I use and recommend.
Here are a few of my other favorite low carb chip recipes:
- Pumpkin Spice Apple Chips
- 40 Low Carb and Gluten Free Cracker and Chip Recipes
- Salt and Pepper Vegetable Chips
- Garlic Parmesan Tortilla Chips
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Garlic Dill Baked Cucumber Chips
Cucumbers are very low in carbs. Read all about their nutritional benefits here.
- Thinly slice the cucumbers in 1/8 inch slices.
- In a single layer, line cucumbers on a paper towel. Place another paper towel on top and press into the cucumber slices to draw out excess moisture. Repeat this process twice if necessary. The dryer they are, the crisper they will get as they bake.
- Place dry cucumber slices in a large mixing bowl.
- Preheat oven to 200°
- In a small mixing bowl combine dill, onion powder, garlic powder and apple cider vinegar. Pour herb vinegar mixture on top of cucumber slices. (It will be a thick mixture) Toss cucumbers until each one is saturated with the herb mixture.
- Line two large baking sheets with parchment paper. Line the cucumber slices on the parchment paper in a single layer. Sprinkle with a little sea salt.
- Bake for 3 hours (longer if necessary), rotating trays half way through.
- Turn oven off and allow the trays to cool in the oven. This will help them get even crispier.
Some of my other favorite flavor combinations are Taco Seasoning, Sea salt and Malt Vinegar, Garlic Parmesan, and just plain ol' Sea Salt and Black Pepper.