⏳ Yield & Time

Yield: 4 servings servings

Preparation Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

🍽 Ingredients

• 4-5 large Cucumbers
• 1/2 cup Dill Pickle Juice
• 2 tbsp Olive Oil
• 1 tbsp Fresh Dill
• 1/2 tsp Salt

📖 Instructions

1. Wash and thoroughly dry 4-5 large cucumbers. This step is crucial for preventing soggy chips!
2. Using a mandoline slicer or a very sharp knife, carefully peel the cucumbers, creating thin, even slices. Safety first, people! Those mandolines can be tricky.
3. In a large bowl, combine the cucumber peels with 1/2 cup of dill pickle juice, 2 tablespoons of olive oil, 1 tablespoon of dill, and 1/2 teaspoon of salt. Toss gently to coat everything evenly.
4. Lay the cucumber peels in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding; this can lead to soggy chips, not crispy ones.
5. Bake at 250°F (120°C) for 1-1.5 hours, or until the peels are completely dehydrated and crispy. Keep a close eye on them during the last 15 minutes to prevent burning. Every oven is a little different, you know.
6. Remove the chips from the oven and let them cool completely on the baking sheet. Once cooled, store them in an airtight container. And resist the urge to eat them all at once. Mmm, maybe just a few more...

📝 Notes

• For extra dill flavor, use a combination of fresh and dried dill.
• Experiment with different types of pickle juice for unique flavor profiles.
• If your peels are very thin, reduce cooking time to avoid burning.
• The chips will crisp up further as they cool.