Ingredients:

• 2 medium sized cucumbers
• 1 Tbsp avocado oil
• 2 tsp apple cider vinegar
• 1/2 tsp Himalayan sea salt

INSTRUCTIONS:

1. Preheat oven to 135° F.
2. Slice cucumber very thin, about 1/8 of an inch thick. A mandoline slicer works great for this.
3. Remove excess moisture from cucumber slices using a paper towel.
4. In a large bowl, add the salt, vinegar, and avocado oil. Toss cucumbers in mixture until well coated.
5. Place cucumber slices on a baking sheet lined with parchment paper. Bake on 135° F for 3-4 hours, or until crispy. Allow chips to cool completely.

One serving = 1 cup of cucumber chips. This equates to one serving having 2 servings of vegetables, and 1 servings of essential healthy fat on the IHC plan.