Keto Cucumber Chips
Crisp, savory baked cucumber chips dusted with parmesan and smoked paprika make a guilt-free crunchy snack at just 2.4g net carbs per serving. Ready in about 2 hours and 15 minutes, they satisfy chip cravings with real low-carb crunch and bold seasoning.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These oven-baked cucumber chips turn a watery, low-carb veggie into a crunchy, parmesan-dusted snack that scratches the chip itch without the carbs. Slice thin, dry well, and bake low and slow for the best crisp.
Ingredients
- 2 large English cucumbers (about 1.5 lb total)
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
- 1
Preheat the oven to 175°F (80°C) and line two baking sheets with parchment paper. Slice the cucumbers into thin, even rounds about 1/8 inch thick (a mandoline gives the most consistent crisp results).
- 2
Lay the cucumber slices on paper towels in a single layer, cover with more paper towels, and press firmly to remove as much moisture as possible. Repeat with a fresh towel — dry cucumbers are the key to crispness.
- 3
In a small bowl, stir together the parmesan, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.
- 4
Toss the dried cucumber slices gently with the olive oil, then arrange them in a single layer on the prepared sheets so none overlap. Sprinkle the seasoning blend evenly over the tops.
- 5
Bake for 2 to 2.5 hours, rotating the pans halfway through, until the chips are golden and crisp. Thinner slices near the edges may finish first — pull any that brown early.
- 6
Turn off the oven and leave the chips inside with the door cracked for 15 minutes to finish drying. Cool completely before serving so they crisp up fully.
Tips & notes
- Crispness depends entirely on removing moisture. If your chips turn out leathery, slice thinner next time and press the slices longer before baking.
- Swap parmesan for a dairy-free nutritional yeast blend (2 tablespoons) to make these vegan; the flavor stays savory and cheesy.
- Store in an airtight container with a paper towel for up to 3 days. They soften over time — re-crisp in a 250°F oven for 5 minutes if needed.
Log this recipe in one tap
Save keto cucumber chips to CarbMeNot and track its 2.4g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto cucumber chips?
- Each serving has 2.4g net carbs, 92 calories, 4.8g protein, and 6.9g fat. This recipe makes 4 servings from 2 large cucumbers, so a full batch is just under 10g net carbs total.
- Why aren't my cucumber chips crispy?
- Cucumbers are over 95% water, so trapped moisture is the usual culprit. Slice them thin and even (about 1/8 inch), press them between paper towels twice before baking, and bake low and slow until fully golden. Cooling completely also helps them firm up.
- Can I make cucumber chips in an air fryer or dehydrator?
- Yes. In a dehydrator, set it to 135°F and dry for 6 to 8 hours until crisp. In an air fryer, cook at 200°F for 30 to 45 minutes, checking often and shaking the basket, since the higher airflow speeds up drying.
