When I think how far I’ve come with changing my lifestyle to a sugar free one, I never thought I’d also have to exclude potato chips.

And I didn’t for a long time.

My thought was always, “They don’t contain sugar so I can still eat them!” And I was adamant and determined to “enjoy” them very infrequently, without a problem.

Only at parties.

Only on special occasions.

Do you see where this might be going?

Since I was probably about the age of 12 my greatest weakness has always been the potato chip.

The grease. The salty bite. The comfort of it all.

I’ve been leading a sugar free life for 11 years now.

Yes it has changed over these years, revealing more and more things I need to remove in order to stay in control of my portions.

Chips and I have never had a balanced relationship. I can’t eat just a serving, so I’ve eliminated them and don’t miss potato chips in any way. Surprised? Don’t be. When I make substitutions like my Salt & Vinegar Zucchini Chips or my Homemade Ranch Zucchini Chips I can eat just a serving. They taste incredible and they don’t make feel the least bit guilty for enjoying them afterward.

THAT my friends is progress. That is a balanced relationship. That is how want to live my life.

When I thought about a new idea flavor for a healthy chip, my kids and I were in the kitchen cutting up some mini English cucumbers for our lunch. Ah-Hah moment! Why not make chips out of cucumbers instead of zucchini this time? I excitedly shared this with my children who all gave me a puzzled look of uncertainty.

My daughter says she even likes these cucumber chips BETTER than the Zucchini ones! The boys still favor the Salt & Vinegar Zucchini Chips but said these are a close second!

Either way, my kids are eating healthy chips and I love THAT!

Other Recipes you might enjoy:

• Salt & Vinegar Zucchini Chips
• Homemade Ranch Zucchini Chips
• Sweet & Salty Chickpeas
• Garlic Parmesan Chickpeas
• White Cheddar Cucumber Chips

Print

Sour Cream and Onion Cucumber Chips

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 @ 1/2 cup

Calories 44kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 4 cups thinly sliced English Cucumbers with skin (about 2 large)
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons buttermilk powder or nonfat dry milk powder
• 1 tablespoon onion powder
• 1 tablespoon dried minced onion
• 2 teaspoons garlic powder
• 1 teaspoon dried dill weed
• 1/2 teaspoon coarse sea salt
• 2 teaspoons Swerve sweetener

Instructions

• Coat sliced cucumber with olive oil and set aside.
• Whisk the rest of the ingredients together in a bowl.
• Lay the slices evenly onto the dehydrator shelves. Sprinkle dry mixture over the slices.
• Cover and dehydrate for 4- 6 hours.

Nutrition

Serving: 0.5cup | Calories: 44kcal | Carbohydrates: 4.6g | Protein: 0.8g | Fat: 3.7g | Saturated Fat: 0.6g | Cholesterol: 1mg | Sodium: 148mg | Fiber: 0.4g | Sugar: 2.2g

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