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.
Servings: 2 cups
- 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.
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