Ingredients
Scale
- 2 large cucumbers, sliced thinly (use a mandolin for even slices)
- 2 tablespoons white vinegar (apple cider vinegar works too for a milder taste)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder (optional for an added depth of flavor)
- 1 teaspoon onion powder (optional for a savory touch)
- Freshly cracked black pepper to taste
Feel free to experiment with the type of vinegar or even add a hint of chili powder if you’re in the mood for a spicy kick. Mama Lou often said that cooking is about the heart, and sometimes that means adding a little bit of what you love.
Instructions
- Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
- In a large bowl, mix the vinegar, olive oil, salt, garlic powder, onion powder, and black pepper.
- Add the cucumber slices to the bowl and toss gently until all slices are evenly coated with the mixture.
- Arrange the cucumber slices in a single layer on the prepared baking sheets. Ensure they do not overlap for the best crispiness.
- Bake in the preheated oven for about 1.5 to 2 hours, flipping the slices halfway through. The cucumbers should be dry and crispy but not browned.
- Once done, remove from the oven and let them cool on the baking sheets for extra crispiness.
These chips are best enjoyed fresh out of the oven, but they can easily be stored for later. Remember, patience is key with baking as the low temperature ensures they become perfectly crisp without burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
