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Crispy Salt and Vinegar Cucumber Chips

Ultra-thin, crunchy cucumber slices dehydrated to perfection and drenched in a tangy vinegar glaze with flaky sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Appetizer, Snack
Cuisine: American, Healthy
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Chip Base
  • 2 large English cucumbers thinly sliced
  • 3 tbsp extra virgin olive oil
  • 0.25 cup white distilled vinegar
  • 1.5 tsp flaky sea salt divided
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder optional

Equipment

  • Mandoline slicer
  • Mixing bowls
  • Air Fryer or Oven
  • Parchment paper

Method
 

  1. Slice cucumbers into very thin rounds using a mandoline slicer.
  2. In a medium bowl, whisk oil, vinegar, pepper, and garlic powder. Add cucumber slices and toss to coat thoroughly.
  3. Let slices marinate for 10 minutes, then arrange in a single layer in the air fryer basket.
  4. Sprinkle with half the salt. Air fry at 200°F (95°C) for 30-40 minutes until edges are curled and crispy.
  5. Remove from heat and, while warm, lightly toss with a splash of vinegar and the remaining salt for a glossy finish.
  6. Let cool completely on a wire rack to reach maximum crunch before serving.

Notes

Ensure slices do not overlap significantly to prevent sogginess. Use a mandoline for best results.