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close up of dill cucumber chip
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5 from 1 vote

Dill Cucumber Chips

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.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: AIP
Cuisine: Snack
Servings: 2 cups
Calories: 40kcal
Author: Beth Chen


  • Dehydrator


  • 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.


Calories: 40kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 458mg | Fiber: 2g | Sugar: 4g | Vitamin A: 304IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg