Recipe Details
Salt and pepper cucumber chips are a lightweight dehydrated vegetable snack made by drying sliced English cucumbers after coating them with vinegar and seasoning. The drying process produces a crisp chip with a mild tangy flavour that stores well for backcountry use.
Prep Time
10min
Cook Time
7h
| Characteristic | Details |
|---|---|
| Difficulty: | Super easy |
| Cost: | Cheap |
| Category: | Trail Meals |
| Seasons: | All |
Ingredients
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Cucumbers
| 2 each | Long English Cucumbers |
| 1 tbsp | Himalayan Salt |
| 1 tbsp | Fresh Cracked Pepper |
Cucumber Chips Directions
English cucumbers are well-suited for dehydration because they contain fewer seeds and thinner skins than standard field cucumbers. Leaving the skins on improves structure and helps retain nutrients during drying.
This recipe explains how to prepare vinegar-seasoned cucumber chips as a simple dehydrated trail snack.
Snack preparation (at home):
Wash the English cucumbers thoroughly and slice them into approximately 1/4 inch thick rounds using a knife, mandolin, or food processor with a slicing attachment.
Step 1:
Place the cucumber slices in a bowl and toss with white vinegar. Allow the slices to soak for a few minutes.
Step 2:
Drain the slices and arrange them in a single layer on dehydrator trays lined with silicone mesh mats.
Step 3:
Season evenly with Himalayan salt and freshly cracked pepper. Additional seasoning blends may also be used.
Step 4:
Dry the cucumber slices at 130°F (54°C) for approximately 7 hours or until the slices become crisp.
Step 5:
Allow the cucumber chips to cool completely before packaging.
Step 6:
Store in airtight containers or vacuum-sealed jars until ready for use.
Recipe Notes
- Batch size
This batch used 730 g of prepared English cucumber slices. - Finished yield
After dehydrating, the cucumber chips weighed 32 g (1.1 oz). - Water removed
A total of 698 g of water was removed during dehydration. - Number of servings
Serving sizes are based on typical trail snack portions. One serving equals approximately 10 g (about 1/2 cup) dried cucumber chips. This batch provides about 3 servings. - Seasoning
Applying salt and freshly cracked pepper before drying improves flavour adhesion during dehydration. - Vinegar coating
Tossing slices in white vinegar before drying provides a mild tangy flavour and helps distribute seasoning evenly. - Sodium content
Sodium values reflect the full amount of salt used during seasoning. Actual sodium intake may vary depending on how much seasoning remains on the finished chips. - Preparation method notes
English cucumbers are recommended because they contain fewer seeds and thinner skins than standard cucumbers, improving texture after drying. - Slice thickness
Cutting slices evenly to approximately 1/4 inch thickness improves drying consistency and final chip texture. - Skin retention
Leaving the skins on improves nutrient retention and helps maintain structure during drying. - Doneness test
Properly dried cucumber chips should snap cleanly after cooling. If slices remain flexible, continue drying. - Usage suggestions
Eat as a lightweight trail snack or combine with trail mix for a savoury vegetable component. - Storage
Store in airtight containers in a cool dry location. Vacuum sealing improves texture stability during longer storage. - Seasoning options
Season slices after arranging them on dehydrator trays to improve distribution. Seasoning options include Himalayan salt and pepper, onion powder, garlic powder, Cajun spice blends, or herb-based seasoning mixes. - Further reading
Ultimate Guide to Dehydrating Food for Backpacking
Nutrition facts
Serving size 1/2 cup vegetarian Vegan gluten free lactose free
Per Serving
| Kcal: | 36 kcal |
| Fibers (g): | 1g |
| Carbs: | 9g |
| Sugar (g): | 4g |
| Fat: | 0.5g |
| Proteins: | 1.5g |