If you have a garden, chances are you’ve already harvested some cucumbers this year. Cucumbers are so fresh and delicious that you can eat them straight off the vine (just me?). We’re already getting so many out of our garden, though, that there is no way we are going to be able to eat them all before they go bad. Pickling them is always an option but do you really want to end the summer with a hundred jars of pickles? These lemon and dill cucumber chips are an excellent healthy snack with a long shelf life. These are so delicious, even kids love them! (If it’s not garden season, you can make these with cucumbers from the store as well for a quick and healthy snack!)
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- 4-6 Medium Cucumbers
- ¼ Cup Lemon Dill Spice Mix
- Splash of Lemon Juice
Cut your cucumbers into slices roughly one quarter to a half inch thick.
**Don’t worry about making them perfect. As you can see, mine aren’t.
Place the slices of cucumber in a gallon Ziploc bag and add your lemon dill spice and lemon juice.
Seal your bag and shake up the contents well.
Place you entire bag in the fridge sealed and allow cucumber slices to marinate overnight.
Fill the trays of your dehydrator with the slices in a single layer.
**Mine is absolutely ancient but if you’re looking to purchase one, here is the one I’m dying to have.
Dehydrate each batch of chips for 10-15 hours. My dehydrator only has one setting (plugged in) but if yours has options, I would go for a medium setting.
Eat and enjoy right away! Store the leftovers in an airtight container for guilt-free snacking later.
Looking for more recipes like this? Check out all of our recipes here!