This summer I had an overabundance of cucumbers. I was harvesting at least 2 dozen a week. I made cucumber salad, freezer pickles, juice, ate them and I was still up to my ears in pickles! I gave them away to family and neighbors but eventually I just had more than I knew what to do with.

Until, I resurrected my good ol’ friend the food dehydrator.

The result:  HEALTHY HOMEMADE Pickle Chips!

I was hesitant to make these thinking cucumbers are so full of water and that they would not dehydrate, but I was wrong. In just about 4 hours, they became  a crisp, tasty, and satisfying treat. If you don’t have a food dehydrator, you can still make quick pickles with this recipe.

Organic Ingredients

4 cucumbers sliced into chips
1 cup vinegar (white or apple cider, both work)
1/2 tsp Himalayan sea salt
1 tsp dry dill
1/2 tsp black pepper
Dash of cayenne pepper


Slice cucumbers into even width chips. I used the slicer side of my cheese grater. Place slices in a large bowl and combine ingredients over top. Fold the slices in order to fully coat them with the herb, spices, and vinegar.


Allow the slices to marinade for 15 minutes. Once marinated place on your food dehydrator trays to be dried. Allow the dehydrator to run for 4-6 hours (depending on how thin you sliced them).


Once they are fully dehydrated, share with someone you love

OR keep them all to yourself 😉









Moral of the story: If you find yourself in a pickle, make chips!!!

Dehydrated Pickle chips
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