Salt and Vinegar Cucumber Chips

Salt & vinegar are a match made in heaven, so why not enjoy this winning flavor combo in a healthier way than potato chips?

1. Rinse a slice your cucumbers. A 1/8″ slice is ideal, but try to keep them as even as possible for the most effective “cooking”.
2. Place the cucumber slices in a large bowl and toss with a splash of vinegar to coat, much like you’re dressing a salad.
3. Roughly chop your freshly harvested dill leaves, and toss those in with the cucumber slices along with some sea salt to taste.
4. Place your salty-dilly-cucumber slices on trays in a dehydrator, or on a sheet pan with parchment paper in the oven (set at 170F).
5. Once they’re out, they will take about 3-4 hours to dry (depending on thickness) into crispy chips. Check on the chips after 3 hours and you can always leave them in longer if needed.
6. Serve and enjoy!

Chef’s Tip: Be sure you store them in an airtight container; if you leave them out, the cucumber chips will re-absorb moisture from the air and become chewy.