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Ikaria Longevity Sun-Dried Cucumber Chips with Sea Salt and Spices
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Ikaria Longevity Sun-Dried Cucumber Chips with Sea Salt and Spices

Have you ever had a glut of cucumbers? Avid gardeners will understand this problem! There is a point in the summer, usually mid-July in my Ikarian longevity garden, when I can’t give cucumbers away! How many Greek salads and how much tzatziki can one consumer! So, I’ve taken to cocktails, chutneys, jams and even chips. I have to say that this last little idea has been quite a success story and it harkens to a very old “Blue Zone Longevity” custom on Ikaria called tsifia, basically sun-dried anything(!) served up as a meze and snack. Old-timers even sundried apple and pear slices, as well as potatoes! I don’t have a dehydrator, which would make the job of drying cucumbers easier but I do have plenty of sun and wind so here’s a low-tech, energy-saving way to make cucumber chips and, hey, here’s an idea right out of the Greek diet playbook: Enjoy them with a bowl of tzatziki…that Greek yogurt dip that includes, yes, cucumbers, as well as garlic and dill! It’s the perfect Mediterranean diet healthy snack!
PREP TIME 10 minutes


  • 6 large cucumbers preferably organic
  • Sea salt as needed
  • Any spice of choice as desired (I like cayenne and chili powder!), as needed


  1. Trim the cucumbers but leave the peel on.
  2. Using a mandolin or sharp chef’s knife, cut the cucumbers into rounds about 1/8-inch thin, or even thinner of you can manage it.
  3. Place them in a colander and toss with about a scant tablespoon of sea salt. Let them drain for two hours or more. Pat them dry with a kitchen towel.
  4. Line sheet pans with parchment paper and place the cucumbers in a single layer in neat rows in the pan. Use as many pans as necessary. Sprinkle the cucumbers with addition al salt and any seasoning you like. Cover the pans with cheesecloth and place in the sun. Bring them in at night to keep them away from moisture. Turn them every day so that they dry on both sides. Depending on the climate in which you live, you’ll need anywhere from 5 to 6 days or a couple of weeks! Obviously, if it rains, bring them indoors!
  5. Store them in a jar in a cool, dry place.


Note: You can also do this in a dehydrator (follow machine instructions) or in the oven, which is best accomplished at low heat and in convection mode. To oven-dry cucumbers, set the oven at about 200F. Place them on parchment lined sheet pans and season as above with salt and spice. Turn them occasionally as they dry out. You’ll have to check them but the oven method can take anywhere from 8 hours a couple of days, depending on how much water the cucumbers contain.