🎉 Introduction
Baked Cucumber Chips with Salt and Vinegar Flavor are a light, crunchy snack that delivers the bold tang you love—without frying. Thinly sliced cucumbers transform in the oven into crisp, savory chips with a bright vinegar kick and a clean, satisfying finish.
This recipe is perfect when you want:
- A healthier alternative to traditional chips
- Big flavor with simple ingredients
- An easy snack or side
- Something crunchy and refreshing
With just cucumbers, olive oil, sea salt, and apple cider vinegar, these baked chips prove that simple can still be seriously tasty.
🧰 Equipment Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Sharp knife or mandoline
- Mixing bowl
- Paper towels
- Measuring spoons
🛒 Ingredients
- 2 medium cucumbers
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- ½ teaspoon sea salt
These ingredients work together to create crispy, tangy, and addictive baked cucumber chips.
👩🍳 Directions
Step 1:
Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
Step 2:
Wash the cucumbers thoroughly and slice them very thin using a sharp knife or mandoline for even baking.
Step 3:
Place the cucumber slices on paper towels and gently pat dry to remove excess moisture. This step is key for crispiness.
Step 4:
Transfer the cucumber slices to a mixing bowl. Drizzle with olive oil and apple cider vinegar.
Step 5:
Sprinkle the sea salt over the cucumbers and toss gently until evenly coated.
Step 6:
Arrange the slices in a single layer on the prepared baking sheet, making sure they do not overlap.
Step 7:
Bake for 90–120 minutes, flipping the slices halfway through, until the chips are dry and crisp.
Step 8:
Turn off the oven and let the chips cool inside with the door slightly open for 10–15 minutes to finish crisping.
Step 9:
Remove from the oven and allow to cool completely before serving.
🍽️ Servings & Timing
- Servings: 2–3
- Prep Time: 10 minutes
- Bake Time: 1½–2 hours
- Total Time: About 2 hours
Perfect for snacking, light sides, or healthy crunch cravings.
🧊 Storage & Reheating
Storage:
- Store completely cooled chips in an airtight container at room temperature for up to 2 days
Tip:
- If chips soften, re-crisp in a warm oven for a few minutes
🥄 Variations
- Extra tangy: Add a few extra drops of vinegar after baking
- Spicy kick: Add a pinch of chili flakes
- Herb twist: Sprinkle dried dill before baking
- Ultra thin: Slice extra thin for maximum crunch
- Salt swap: Use flaky sea salt for texture
Each variation keeps the chips crunchy, bright, and snack-worthy.
❓ 10 FAQs
- Do cucumber chips really get crispy?
Yes, when sliced thin and baked low and slow. - Why such a low oven temperature?
It dries the cucumbers without burning. - Can I use larger cucumbers?
Yes, but remove excess seeds if very watery. - Is flipping necessary?
Yes, it helps even drying. - Do these taste sour?
They’re pleasantly tangy, not overpowering. - Can I make them ahead?
Yes, but they’re best fresh. - Are these kid-friendly?
Yes, especially if you go light on vinegar. - Can I use another vinegar?
Apple cider gives the best balance. - Why pat them dry first?
Less moisture means more crunch. - What can I serve them with?
Sandwiches, wraps, or as a snack on their own.
🏁 Conclusion
Baked Cucumber Chips with Salt and Vinegar Flavor are a crunchy, tangy snack that’s easy to make and surprisingly satisfying. With minimal ingredients and a simple baking method, they’re a smart choice when you want bold flavor without heavy oils.
Light, crisp, and irresistibly zesty—these chips are a must-try.
Baked Cucumber Chips with Salt and Vinegar Flavor
Ingredients
Equipment
Method
- Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Wash the cucumbers thoroughly and slice them very thin using a sharp knife or mandoline for even baking.
- Place the cucumber slices on paper towels and gently pat dry to remove excess moisture. This step is key for crispiness.
- Transfer the cucumber slices to a mixing bowl. Drizzle with olive oil and apple cider vinegar.
- Sprinkle the sea salt over the cucumbers and toss gently until evenly coated.
- Arrange the slices in a single layer on the prepared baking sheet, making sure they do not overlap.
- Bake for 90–120 minutes, flipping the slices halfway through, until the chips are dry and crisp.
- Turn off the oven and let the chips cool inside with the door slightly open for 10–15 minutes to finish crisping.
- Remove from the oven and allow to cool completely before serving.
Notes
Yes, when sliced thin and baked low and slow. Why such a low oven temperature?
It dries the cucumbers without burning. Can I use larger cucumbers?
Yes, but remove excess seeds if very watery. Is flipping necessary?
Yes, it helps even drying. Do these taste sour?
They’re pleasantly tangy, not overpowering. Can I make them ahead?
Yes, but they’re best fresh. Are these kid-friendly?
Yes, especially if you go light on vinegar. Can I use another vinegar?
Apple cider gives the best balance. Why pat them dry first?
Less moisture means more crunch. What can I serve them with?
Sandwiches, wraps, or as a snack on their own. 🏁 Conclusion Baked Cucumber Chips with Salt and Vinegar Flavor are a crunchy, tangy snack that’s easy to make and surprisingly satisfying. With minimal ingredients and a simple baking method, they’re a smart choice when you want bold flavor without heavy oils. Light, crisp, and irresistibly zesty—these chips are a must-try.
