BAKED CUCUMBER CHIPS
Easy to make vegetable chips are a healthier keto snack. Baking the cucumbers keeps them low in calories which makes them almost guilt-free.
Provided by Lisa MarcAurele
Categories Snack
Time 10h10m
Number Of Ingredients 4
Steps:
- Slice cucumber very thin. Use a mandoline slicer for best results.
- Remove excess moisture from slices using a paper towel.
- Put cucumber slices in a large bowl and toss with oil, vinegar, and salt.
- For dehydrator: Place slices on trays and dry at 125-135°F for 10-12 hours or until crispy.For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours or until crispy.
- Allow slices to cool before serving.
Nutrition Facts : ServingSize 0.5 cup, Calories 25 kcal, Carbohydrate 1 g, Fat 2 g, Sodium 396 mg, UnsaturatedFat 2 g
HOMEMADE SALT AND VINEGAR CHIPS
Provided by Trisha Yearwood
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Slice the potatoes by hand as thinly as possible, about 1/8 to 1/16 inch thick. Pat dry with paper towels. Put the vinegar in a small spray bottle or atomizer; set aside.
- Add about one-quarter of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 10 minutes. Transfer the chips to a paper towel-lined baking sheet and top with a generous sprinkling of salt. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches.
- Spritz a fine mist of vinegar all over the chips and serve immediately (you may not use all of the vinegar).
SALT & VINEGAR CHIPS RECIPE BY TASTY
Here's what you need: gold potatoes, vinegar, salt, pepper
Provided by Merle O'Neal
Categories Snacks
Yield 2 servings
Number Of Ingredients 4
Steps:
- Carefully slice 3 gold potatoes into ⅛ inch (3 mm) slices using a knife or mandoline.
- In a large bowl, coat chips with vinegar so all are submerged, allow to sit for 30 minutes (the longer they sit the more vinegary they will taste).
- Preheat the oven to 350ºF (175ºC).
- Drain the chips and then mix in salt and pepper.
- Arrange chips on greased baking sheet.
- Bake for 30-35 minutes.
- Enjoy!
Nutrition Facts : Calories 225 calories, Carbohydrate 42 grams, Fat 0 grams, Fiber 4 grams, Protein 4 grams, Sugar 1 gram
HOMEMADE SALT AND VINEGAR CHIPS
You can't make enough of these homemade baked potato chips flavored with salt and savory malt vinegar; they are that delicious.
Provided by Kat
Categories Appetizers and Snacks
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place 2 baking sheets in the oven and heat for about 10 minutes.
- Toss sliced potatoes in a bowl with olive oil, salt, and pepper.
- Remove baking sheets from the oven and arrange potato slices on top in a single layer.
- Bake in the preheated oven until potatoes are golden on the bottom, about 30 minutes. Remove from oven, drizzle with vinegar, and serve immediately.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 11.4 g, Fat 3.4 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 295.6 mg, Sugar 0.1 g
SALT AND VINEGAR CUCUMBER CHIPS
How to make low carb cucumber chips in dehydrator or in the oven
Provided by dorothy stainbrook
Categories snacks
Time 12h
Number Of Ingredients 4
Steps:
- Slice cucumbers very thin, trying to get consistent thickness so they will dry evenly. Use a mandolin slicer if available for best results. If you don't have a mandolin, use a very sharp knife.
- Pat cucumber slices dry with a paper towel to remove as much moisture as possible. Place cucumbers in fairly large bowl and add the rest of the ingredients. Toss together gently but thoroughly to combine.
- For dehydrator: Place cucumber slices on trays and dry at 135°F for 12 hours or until they reach your desired crispiness (start checking them at 10 hours).For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours, checking every hour to ensure they don't brown around the edges or burn. Turn them over half way through. Allow slices to cool before serving.
Nutrition Facts : Calories 29 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 389 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE SALT AND VINEGAR CHIPS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Using a mandolin, carefully cut the potatoes into 1/16-inch-thick slices. They should be thin enough to see through. Add the potato slices to a bowl and cover them with the distilled vinegar. Cover the bowl and let sit at room temperature for 30 to 45 minutes.
- Fill a large Dutch oven with 2-inches of vegetable oil and heat to 350 degrees F and attach a deep fat fry thermometer. Line a rimmed baking sheet with paper towels.
- Add the kosher salt and malt vinegar powder to a small bowl and mix. Set the mixture aside.
- Remove the potato slices from the vinegar and dry completely. This can be done by arranging the potato slices on clean kitchen towels or paper towels in an even layer, making sure not to overlap them.
- Add the dry potato slices to the hot oil in batches, making sure not to overcrowd the fryer. Fry until golden brown, stirring occasionally, about 1 minute and 30 seconds. Remove the chips with a slotted spoon and drain on the prepared baking sheet. Season liberally with the salt/malt vinegar powder mixture and give them a gentle toss to coat all the chips in the seasoning.
- Continue frying the rest of the potato slices, making sure that the oil returns to 350 degrees F before adding another batch. Be sure to season each additional batch. Chips can be stored in an airtight container for 3 to 5 days.
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HOW TO MAKE CUCUMBER CHIPS WITH SALT & VINEGAR
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Reviews 14Servings 4Cuisine AmericanCategory Snack
- Slice the cucumbers thin. You want them to be thin but not so thin that they are see-through. Make sure they are all about the same size thickness so they all dehydrate evenly at the same time.
- Put pieces on the dehydrator racks. Make sure they do not overlap each other or they will not dry right. Put top on.
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- Prepare the Cucumbers • Preheat the oven to 255°F and line a baking sheet with parchment paper. • Rinse the cucumber and slice with a mandolin. If you don’t have a mandolin, simply slice as thinly as possible. • Pat the slices dry to draw out the excess liquid.
- Bake the Chips • Line the cucumbers on the prepared baking sheet, flat and separated. Do not overlap. • Pour the apple cider vinegar into a small bowl and use a pastry brush to coat the chips. Sprinkle with sea salt. • Bake for 2+ hours. Once crispy, remove chips from the oven and let cool.
- Bring It All Together • Divide evenly and snack away! Keep in an airtight container for up to 3 days.
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