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Salt and Vinegar Pickle Chip

Do you love salt and vinegar potato chips?  Do you want a healthier alternative to satisfy your craving? Dehydrated salt and vinegar pickle chips are the answer, and be warned. This delicious and healthy substitution for salt and vinegar potato chips will be a hit during the next snack fest!

Prep Time: 10 minutes

Cook Time: 10 hours

Serves:  Party

Yield: 16 cups



  • 4 Medium Cucumbers
  • 4 teaspoons salt, divided
  • 3 teaspoons red wine vinegar or apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric


Slice cucumbers very thin (⅛-inch, if possible), trying to get consistent thickness so they will dehydrate evenly. Note: I remove the middle 2-3 inches of cucumber with large seeds and reserve for another use. Use a mandolin slicer if available for best results. If you don’t have a mandolin, use a very sharp knife.

In a large bowl, gently toss in two teaspoons of salt, allow to sit for two minutes then pat cucumber slices dry with a clean bar towel or paper towel to remove as much moisture and excess salt as possible. Place cucumbers back into the dry bowl and add the rest of the salt and vinegar. Toss together gently but thoroughly to combine.

For dehydrator: Shake excess moisture off of cucumbers and place slices on trays.  Be sure to give the cucumber slices some space so that they aren’t directly touching.  Sprinkle with seasonings.  Dehydrate at 135°F for 10-12 hours or until they reach your desired crispiness (start checking them at 10 hours).  

Store in an airtight container so that they can stay crisp.

For oven: Place slices on a 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 halfway through.

Allow slices to cool before serving.

Serve with creamy ranch dressing or Fresh Ricotta Dip!