Ingredients
Method
- Preheat your oven to 170°F–200°F (75°C–95°C). Line two large baking sheets with parchment paper.
- Slice the English cucumbers into uniform 1/8-inch thick rounds using a mandoline slicer.
- Lay cucumber slices in a single layer on paper towels. Lightly sprinkle with sea salt and rest for 10 minutes to draw out water. Firmly press dry with additional paper towels.
- Transfer dried slices to a mixing bowl. Drizzle with extra virgin olive oil and toss gently.
- In a small bowl, whisk together grated Parmesan, garlic powder, dried dill, 1/2 tsp sea salt, and black pepper. Dust evenly over the cucumber slices.
- Arrange cucumber slices in a single, non-overlapping layer on the parchment-lined baking sheets.
- Bake for 3 to 4 hours, flipping halfway through. Remove when the edges turn golden and crisp.
- Allow chips to cool directly on the pan for 5–10 minutes to reach maximum crispness before serving.
Notes
- Use freshly microplaned block Parmesan; pre-shredded cheeses contain anti-caking agents that hinder crisping.
- Store leftovers in an airtight glass container with a paper towel on the bottom for 2–3 days.
- Re-crisp in an air fryer or oven at 300°F for 2 minutes if chips lose their snap.
- Store leftovers in an airtight glass container with a paper towel on the bottom for 2–3 days.
- Re-crisp in an air fryer or oven at 300°F for 2 minutes if chips lose their snap.