I love these “chips!” I thought I invented this recipe, but in searching online I found one almost exactly like it at Kev’s Kitchen website: http://www.kevskitchen.com/?p=1077. You can munch on these chips the way you would potato or tortilla chips. Most of the calories are in the sesame seeds, but don’t skimp on them. Sesame seeds (as well as cucumbers) are super healthy and high in antioxidants. Enjoy!
Ingredients:2 tablespoons sesame seeds ¼ cup rice vinegar ½ teaspoon stevia ¼ teaspoon kosher salt 1 large English cucumber – thinly sliced
Place the sesame seeds in a small pan over medium heat and stir often for approximately three minutes or until just toasted. Remove from het and set aside.
Mix the vinegar, stevia and salt in a small bowl until the salt is fully dissolved. (Variation: I dip my “chips” in the rice vinegar, then spread them out on a plate and sprinkle them with salt, xylitol and toasted sesame seeds.)
Toss the cucumber with the vinegar mixture and a suitable bowl and let rest for two minutes. Pour off any excess liquid then plate the cucumbers.
Sprinkle with the sesame seeds and serve immediately.
*My note: Use the freshest, coldest cucumbers so you have super crispy, crunchy chips.