Sign up to get instant access to your free AIP Snack Ideas Guide:

We respect your privacy. We won’t spam you.
Here’s a super simple recipe to make crunchy Dill Cucumber Chips in your dehydrator. They are thin and crunchy just like potato chips and just as addicting! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.
2 large Cucumbers, sliced 1/16 inch thick
1 tablespoon Dried Dill
Sea Salt
Place the cucumber slices in a single layer in your dehydrator.
Sprinkle each rack with dill and salt. Use the salt sparingly. A little goes a long way with this recipe.
Turn the dehydrator on and then dry for a few hours or until the cucumbers are dried thoroughly.
Once the chips are finished, they are ready to eat. Or store them in an airtight container in the fridge for a few days.
You will need a dehydrator for this recipe.
Keywords: cucumber, autoimmune protocol, paleo, snack, chips
Find it online: https://bonaippetit.com/dill-cucumber-chips/