Chili Lime Baked Cucumber Chips

Who needs potato chips when you have cucumber chips? They’re low in carbs and full of flavor. They’re a great way to use up cucumbers, which can be overly abundant in summer months, and are also irresistible. Choose a cup of these cucumber chips instead of a cup of potato chips, and you’ll be saving over 100 calories! Plus, it’s an easy way to get an extra serving of vegetables. 

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Try these ideas for variety.

• Experiment with other spice combinations for the seasonings. Try chili and cumin, Italian herbs and onion powder, or thyme and rosemary. Any other herbs, like chopped fresh cilantro or dill weed, can also work well. 
• Consider other thinly sliced vegetables like zucchini, yellow summer squash or crookneck squash, radishes, jicama, Korean radish, purple or golden beets, or carrots.
• You can use lemon juice or vinegar instead of lime juice.
• Try tossing them with parmesan cheese or

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If you don’t have a dehydrator, you can make these in the oven by baking them for 3-4 hours at 180 degrees, or until crispy.

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Healthy dips to try with your vegetable crisps include hummus, guacamole, and modified spinach artichoke dip. 

Recipe for Chili LIme Baked Cucumber Chips

Makes 12 servings

Ingredients:

• 6  medium cucumbers, thinly sliced
• ½ cup of lime juice, or juice from about 2 big limes
• 1 teaspoon of chili powder
• (Optional) ½ teaspoon of red pepper flakes
• 2 tablespoons of olive oil
• Salt and pepper to taste

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Directions: 

1. Blot the cucumber slices to remove extra moisture. 
2. MIx the cucumber slices with the other ingredients until they are coated. 
3. Place the cucumber slices on dehydrator trays and dehydrate them for 12 hours at 130 degrees, or according to the manufacturer’s instructions. 

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Nutrition information per serving: 30 calories; 3 grams fat; 0.5 gram saturated fat; 150 mg sodium; 3 grams carbohydrates; 0.5 gram dietary fiber; 1 gram of sugar; 0.5 gram protein

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