Don't Get In A Pickle: Garden Cucumber Chips
Are you sick of pickles? After a season slammed with cucumbers, your friends at WFAEats were ready to say goodbye to that summer staple.
Once again, Mecklenburg County Cooperative Extension Service came to the rescue with this fun and simple recipe for Garden Cucumber Chips – using nothing more than a home dehydrator and a handful of readily available spices.
1 and ½ large cucumbers, peeled and sliced thin (about 4 cups)
½ teaspoon of olive oil
½ teaspoon garlic powder
½ teaspoon dill weed
½ teaspoon onion powder
½ teaspoon of dry or fresh minced parsley
Salt and pepper, to taste
In a medium bowl add cucumbers and olive oil; toss evenly. Add spices and toss until coated.
Arrange slices on dehydrator trays in a single layer and without overlapping. Dehydrate on 135 degrees F for 4 hours.
Remove from tray and place in a sealed plastic bag or jar. Consume within 3 weeks for optimal freshness.