Are you in the middle of a giant cucumber harvest? Or looking for a new low-calorie snack? These sour cream & onion cucumber chips might be the ticket! They’re flavorful & crunchy, but still healthy. Plus, what a great way to use up your cucumber harvest. Today I’ll walk you through the process of making your own sour cream & onion cucumber chips at home!
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This recipe is years in the making – tweaking seasonings & oil levels until it reached perfection. We don’t do bland food, so these sour cream & onion cucumber chips pack a flavor punch, while still keeping it healthy.
Even better, they can easily be made keto or paleo, with a few adjustments.
Most of our summer cookouts & BBQs include a heaping helping of these cucumber chips, but they never last long…
Got a thing for crunchy snacks? Excellent! At just 44 calories per serving, you can eat a whole bowl & feel zero guilt!
Plus, there’s no denying that cucumber chips are way more wholesome than junkie, store-bought chips.
For us, they’re the best low-calorie, low-carb, zesty movie snack!
And when we’re drowning in buckets of cucumbers – fresh from the garden – this is always a favorite seasonal recipe to whip out.
You can go about cooking your cucumber chips is two different ways – dehydrator or oven.
Dehydrator is preferred because it’s easier to control heat. With this method you dry them low & slow instead of baking them.
However, the oven will do in a pinch. You’ll want to bake them on you lowest possible setting and keep a wary eye, so they don’t burn..
We’re big fans of grapeseed oil because it has a lighter taste than canola or olive oil. That’s what we usually use for these chips, but any oil will work just fine.
I know that milk powder – also known as dried milk – is a bit of an odd ingredient. You can order it online and one bag will last a very long time.
I originally bought it to make these cucumber chips, but it actually comes in quite handy – especially when we run out of fresh milk.
What do you think? Are you ready to give cucumber chips a try? They’ll easily become a favorite summer side dish for the family. Pair them with hot dogs or hamburgers & watch the kids devour their whole plate!
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Did you make a batch of sour cream & onion cucumber chips? How did they turn out? What’s your favorite way to enjoy cucumbers? Send us an email or leave a comment below! You can also let us know on our Facebook, Instagram, Twitter, or Pinterest pages.
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- 3 Large Cucumbers, Thinly Sliced
- 2 Tbsp Oil
- 1.5 Tbsp Milk Powder
- 2 Tbsp Onion Powder
- 2 Tbsp Garlic Powder
- 2 Tsp Dried Dill Weed
- 1-2 Tsp Coarse Salt
- Thinly slice your cucumber - a mandolin slicer works great for this
- Coat your cucumber slices in oil - we use grapeseed oil, but oil or canola will work just fine
- Make sure they have a light coating but aren't too greasy
- Combine remaining ingredients in a bowl
- Lay your oiled cucumber slices out on your dehydrator trays & sprinkle with powder mixture.
- Dehydrate at 135°F for 4 to 6 hours
- Lay your oiled cucumber slices out on lined cookie sheets & sprinkle with powder mixture.
- Bake at your lowest oven temp - preferrably 175°F - for 3 to 4 hours
- Store in an airtight container - they'll stay fresh for about one week.
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g