Crispy, Flavorful, and Oh-So-Addictive! These Sour Cream and Onion Cucumber Chips Are the Perfect Light Snack!
By Jason Griffith
Looking for a snack that satisfies your craving for something crunchy and savory, without the guilt? Look no further! These Sour Cream and Onion Cucumber Chips are a revelation. Using a dehydrator, humble cucumbers are transformed into remarkably crispy “chips” infused with that classic tangy and oniony flavor. They’re light, refreshing, and incredibly addictive—the perfect guilt-free munchie for any time of day, whether you’re relaxing at home or need a healthy on-the-go bite.
Why I Love This Recipe
I’m always on the hunt for delicious ways to incorporate more vegetables into my diet, especially in snack form, and this recipe absolutely nails it. What I love most about these Sour Cream and Onion Cucumber Chips is how they deliver that satisfying crunch you crave from traditional potato chips, but with a fraction of the calories and a burst of fresh flavor. The homemade sour cream and onion seasoning is spot-on, perfectly mimicking that beloved taste. It’s a clever, healthy hack that makes snacking fun and flavorful without any heavy frying. Plus, the dehydrator does all the hard work, making this an easy hands-off project!
Ingredients:
- 4 cups thinly sliced English cucumbers (about 2 medium cucumbers)
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons buttermilk powder or nonfat dry milk powder
- 1 tablespoon onion powder
- 1 tablespoon dried minced onion
- 2 teaspoons garlic powder
- 1 teaspoon dried dill weed
- ½ teaspoon coarse sea salt
- 2 teaspoons Swerve sweetener (or other granulated erythritol-based sweetener)
Swaps and Notes
- Cucumbers: English cucumbers are preferred because they have fewer seeds and thinner skins, which results in better “chips.” Regular cucumbers can be used, but you might want to scoop out some of the seeds before slicing.
- Buttermilk Powder: This is key for the “sour cream” tang. If you can’t find it, nonfat dry milk powder is a good substitute, though the tang will be less pronounced. A tiny pinch of citric acid or lemon powder could be added if using plain dry milk powder for extra tang.
- Sweetener: Swerve (or other erythritol-based sweeteners) provides a subtle sweetness that balances the savory flavors without adding sugar. You can adjust the amount to your taste or omit it if you prefer.
- Dried Minced Onion: This adds texture and a more robust onion flavor compared to just onion powder.
- Herbs & Spices: Feel free to adjust the amounts of garlic powder, dill, salt, and black pepper to your preference. A tiny pinch of cayenne pepper could add a subtle kick.
- Air Fryer/Oven Option: If you don’t have a dehydrator, you can attempt these in an air fryer (at a very low temperature, around 180-200°F, checking frequently) or a conventional oven on its lowest setting with the door slightly ajar. However, a dehydrator yields the best, most consistent crispy results for this type of chip.
Directions:
1. Prepare Cucumbers: Start by thinly slicing your English cucumbers. Aim for slices about ⅛-inch thick. You can use a mandoline slicer for uniform, paper-thin slices, which will result in crisper chips. In a large bowl, drizzle the 2 tablespoons of olive oil over the sliced cucumbers, ensuring they’re nicely coated. Toss gently to distribute the oil evenly.
2. Make the Seasoning Mix: In a separate small bowl, whisk together the 1 ½ tablespoons buttermilk powder (or nonfat dry milk powder), 1 tablespoon onion powder, 1 tablespoon dried minced onion, 2 teaspoons garlic powder, 1 teaspoon dried dill weed, ½ teaspoon coarse sea salt, and 2 teaspoons Swerve sweetener until everything is thoroughly combined. This is your magic flavor dust!
3. Arrange on Dehydrator Trays: Now, it’s time to lay those cucumber slices out on your dehydrator shelves. Arrange them in a single layer, ensuring there’s no overlapping. This allows for even air circulation and proper dehydration.
4. Season the Cucumbers: Once you’ve got them all arranged on the trays, generously sprinkle the dry seasoning mix over the top of those cool and crunchy cucumber slices. You want a good, even coating on each piece.
5. Dehydrate to Perfection: Cover your dehydrator and set it to a temperature between 125°F (52°C) and 135°F (57°C). Let the magic happen! Dehydrate for about 4 to 6 hours, or even longer, depending on your dehydrator and the thickness of your slices. Start checking for crispiness around the 4-hour mark. You want them to be brittle and snap when bent, just like a chip.
6. Cool and Serve: Once they reach your desired level of crispiness, turn off the dehydrator and let the cucumber chips cool completely before you snack away! They will crisp up even further as they cool. Store in an airtight container at room temperature. Enjoy your delicious, guilt-free snack!
Tips for Success
- Thin Slices are Crucial: The thinner the slices, the crispier and quicker your cucumber chips will dehydrate. A mandoline slicer is highly recommended for uniform, thin slices.
- Don’t Overlap: Ensure there’s space between each cucumber slice on the dehydrator trays for optimal airflow. Overlapping will lead to soggy spots.
- Check for Crispiness: Dehydrator times can vary. Don’t rely solely on the clock; check the chips frequently until they are as crispy as you like. They should snap, not bend.
- Cool Completely: Chips will continue to crisp up as they cool. Don’t judge their final texture until they are at room temperature.
- Airtight Storage: Store finished chips in an airtight container or zip-top bag to maintain their crispness. Humidity is their enemy!
Serving Suggestions and Pairings
These Sour Cream and Onion Cucumber Chips are a fantastic stand-alone snack, but they also make a great addition to other light meals:
- Dip It: Serve with a light Greek yogurt dip or hummus for an extra layer of flavor.
- Salad Topper: Crush them slightly and sprinkle over a green salad for an unexpected crunch.
- Soup Garnish: Add them as a crispy garnish to cold soups like gazpacho or a creamy vegetable soup.
- Lunchbox Snack: Pack them in lunchboxes for a healthy and exciting alternative to traditional chips.
- For other refreshing and healthy snack or meal ideas, check out these Chefmaniac favorites:
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
- These No-Bake Monster Cookie Energy Balls Are My Favorite Snack to Keep on Hand
- This Edible Cookie Dough Is My Favorite No-Bake Treat for Late Night Cravings
Storage and Leftover Tips
Maintaining the crispness of these cucumber chips is key to their enjoyment.
- Airtight is Best: Once cooled, immediately transfer the chips to an airtight container or a heavy-duty zip-top bag. Exposure to air will make them lose their crispness quickly.
- Room Temperature: Store them at room temperature. Refrigeration can introduce moisture.
- Reviving Crispness: If they soften slightly over time, you can often re-dehydrate them for an hour or two, or pop them in a low oven (around 200°F/95°C) for 15-30 minutes until crisp again.
- Shelf Life: Properly stored, they can last for several weeks, though they are usually too delicious to last that long!
Final Thoughts
These Crispy Sour Cream and Onion Cucumber Chips are a true snack revelation—a healthier, flavorful alternative to traditional chips that still delivers on that satisfying crunch and savory taste. They’re incredibly easy to make with a dehydrator and are perfect for satisfying cravings without the guilt. Get ready to discover your new favorite light and addictive snack!
What are your go-to healthy snack ideas, or do you have a favorite vegetable you like to turn into chips? Share your insights and any clever twists in the comments below, and don’t forget to follow Chefmaniac for more exciting and wholesome recipes!
Leave a Reply