Garden Fresh Cucumber Chips

 Recipe From: Laura

An irresistible summer snack that uses up those fresh cucumbers in your garden this time of year.  You'll notice in the recipe it calls for the salt & cukes to marinate a bit in order to pull out the water.  I used Japanese cucumbers which are less watery and more crunchy than regular cucumbers making them ideal for this recipe. But of course, use what ya have!  These lil' nuggets are highly addictive, savory & satisfying.  The lemon balances out the sweetness of the honey while the garlic and ginger give just the right flavor. It's also a perfect way to get kiddos to eat their veggies. :)  

 

 

 

1 lb English, Japanese or Kirby cucumbers, sliced about 1/4 inch thick

1 tbsp sea salt

1/4 cup freshly squeezed lemon juice

2 tbsp raw honey

2 tbsp Korean red chili pepper flakes (a sweet-sharp taste with moderate heat vs reg. flakes)

1 garlic clove, finely grated

1 tbsp finely grated ginger

1/3 cup chopped green onions

Directions:

 

In a medium-sized bowl, combine the cucumber slices and sea salt and leave for 30 minutes at room temperature, stirring halfway.

 

Rinse under cold water to remove the salt and drain all the excess liquid from the bowl. Place the cucumber slices on paper towels and pat dry.

 

Add the lemon juice, raw honey, chili flakes, grated garlic, and ginger to a clean bowl and whisk until uniform. Add the cucumber slices and green onion and stir until evenly mixed.

 

Refrigerate for 2-3 hours before serving.