Sour Cream and onion cucumber chips turn a few crisp English cucumbers into a light, savory snack with a satisfying crunch. Thin slices are coated in olive oil, dusted with buttermilk, onion, garlic, dill, and a little sweetener, then slowly dehydrated until dry. The 4-to-6-hour window is flexible, so you can stop when the chips feel crisp rather than forcing a fixed clock time.
What are sour cream and onion cucumber chips?
These are dehydrated cucumber slices seasoned to echo the familiar sour-cream-and-onion flavor. The cucumbers shrink as their water leaves, concentrating their fresh flavor while the dry seasoning clings to the lightly oiled surface. English cucumbers work especially well because their thin skin is tender and their small seeds keep the slices neat.
Why this snack works
The oil gives the seasoning something to grip, while buttermilk powder supplies a tangy, creamy note without adding a wet coating that would slow dehydration. Onion powder and dried minced onion build layered savory flavor; garlic and dill keep the mix bright. Slicing evenly is the most important practical detail because thin, consistent pieces finish at a similar time.
How to make them
Ingredients
- 4 cups thinly sliced English cucumbers, with skin
- 2 tablespoons extra virgin olive oil
- 1 1/2 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
- 1/2 teaspoon coarse sea salt
- 2 teaspoons Swerve sweetener
Method
Start with cucumbers that are firm and dry. A mandoline makes even slices, but a sharp knife works if you keep the thickness consistent.
- Coat the sliced cucumber with the olive oil and set aside.
- Whisk the buttermilk powder, onion powder, dried minced onion, garlic powder, dill, sea salt, and sweetener together in a bowl.
- Lay the cucumber slices evenly on dehydrator shelves and sprinkle the dry mixture over the slices.
- Cover and dehydrate for 4 to 6 hours, until the slices are dry and crisp.
Serving ideas
Serve the chips as a standalone snack, alongside a sandwich, or with a lunchbox of cheese and fruit. They also make a crisp topping for a creamy dip or a fresh contrast to a bowl of soup. Because their flavor is concentrated, a small bowl goes a long way at a snack table.
Tips and an optional variation
Do not crowd the dehydrator shelves; airflow helps the slices dry instead of staying leathery. Begin checking around four hours, then remove finished pieces while thicker slices continue. Let the chips cool completely before judging their final texture, since warm pieces can feel softer than they will at room temperature.
Optional variation: replace the dill with a small amount of dried chives for a more onion-forward profile. Keep the cucumber, oil, and seasoning quantities otherwise unchanged so the dehydration time remains predictable.
Storage and troubleshooting
Cool the chips completely, then store them in an airtight container at room temperature. If they soften, return them to the dehydrator until crisp again. If they brown or taste bitter, the slices were likely too thin, the shelves were too warm, or they stayed in longer than needed. If they remain leathery, continue drying in short intervals and check airflow and spacing.
Planning and texture guide
The short preparation time covers slicing and mixing, while the long dehydration time is mostly hands-off. Plan to make the chips earlier in the day if you want them ready for an evening snack. A dehydrator shelf may finish unevenly when slices vary in thickness, so use the texture of each chip as the final test rather than expecting every piece to leave at the same minute.
For the best crunch, choose slices that are thin enough to dry through but not so thin that they become fragile when lifted. A slightly flexible chip can firm as it cools, while a wet or glossy center means it needs more time. Letting the finished pieces cool in a single layer prevents trapped steam from softening them before storage.
FAQs
Search answers
How do you make cucumber chips crispy?
Slice cucumbers evenly, leave space around each piece, and dehydrate until the chips feel dry after cooling. The exact time depends on slice thickness and cucumber moisture.
What seasoning goes on cucumber chips?
This version uses buttermilk powder, onion powder, dried minced onion, garlic powder, dill, Sea Salt, and Swerve sweetener for a sour-cream-and-onion style blend.
Can you make cucumber chips in a dehydrator?
Yes. Arrange the slices on dehydrator shelves, season them, cover the unit, and dry them for about 4 to 6 hours, checking for crispness near the end.
Once the slices are fully crisp, cool them before storing so the savory seasoning stays lively and the texture remains crunchy. This is a simple, flexible way to turn fresh cucumbers into a snack with plenty of flavor.
Sour Cream and Onion Cucumber Chips
Ingredients
Ingredients
- 4 cups English cucumbers thinly sliced with skin, about 2 large cucumbers
- 2 tablespoons extra virgin olive oil
- 1 1/2 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
- 1/2 teaspoon coarse sea salt
- 2 teaspoons Swerve sweetener
Instructions
Instructions
- Coat the sliced cucumber with the olive oil and set aside.
- Whisk the buttermilk powder, onion powder, dried minced onion, garlic powder, dill, sea salt, and sweetener together in a bowl.
- Lay the cucumber slices evenly on dehydrator shelves and sprinkle the dry mixture over the slices.
- Cover and dehydrate for 4 to 6 hours, until the slices are dry and crisp.
