Vegetable chips are a wonderful way to use those flavoured olive oils and flavoured vinegars. I get mine at Olivia’s, a local specialty olive oil and vinegar store. If you can’t find infused vinegars or olive oil you can order online or make your own.
Using white balsamic vinegar in this recipe is more visually appealing than the usual maroon balsamic vinegar.
- 2 tbsp. blood orange infused olive oil
- 1 tbsp. grapefruit infused white balsamic vinegar
- 1 tbsp. fresh dill leaves, finely chopped (or 1 tsp. dried dill leaves)
- ¼ tsp. Himalayan salt
- 8 cups of thinly sliced cucumbers, slicing cucumbers or pickling cucumbers
- Wash and trim the ends of garden fresh cucumbers. If you are using pickling cukes, scrub the cucumbers with a brush to remove any spines. Slice thinly.
- Place in an 8 to 10 cup bowl. Pour olive oil and vinegar over the sliced cucumbers in the bowl. Sprinkle with salt and dill.
- With your hands, toss the cucumbers with the dressing, salt, and spices until well coated.
- Place the cucumbers on the dehydrator trays in a single layer.
- Dry on medium heat for 6 hours. Rotate trays. Dry until crisp.
- Cool. Package in air tight jars or bags.
- If you want to crisp them again before serving, place in a low oven at 200F for 20 minutes or in the dehydrator on medium heat for 2 hours.
You can home infuse olive oil, or vinegar, by putting clean and slightly wilted herbs into a jar and covering it with oil or vinegar. Let infuse for 2-4 weeks, shaking daily. Strain out the herb material when the flavor is strong enough, and leave one sprig of herb in the oil or vinegar when you bottle it for storage to help tell what flavor it is.