Slice your cucumbers approximately 1/8 inch thick either by hand or with a mandolin into a bowl. Add just enough olive oil to just barely coat the cucumber slices and toss gently. The olive oil can be optional, it mainly aids in keeping the cucumber chips from sticking to the trays for easy removal but is best if you plan on eating the chips in a short amount of time the oil can soften the chips again over time. For longer term storage, omit the olive oil, any seasoning you add will cling to the damp slices and stay once dehydrated. ( I personally prefer them without the addition of the olive oil.) Place the sliced cucumbers on your dehydrator trays (to prevent sticking you can very lightly spray the trays wiping off any excess with a vegetable oil like Pam) and lightly sprinkle with your seasoning of choice. I made two trays each of three different flavors.
The first was ranch using Hidden Valley powdered ranch seasoning and dressing mix.
The next two trays were made using the Weber Roasted Garlic and Herb seasoning, this seasoning is great on any vegetable.
Lastly, before placing the last of the cucumbers on the dehydrator I added some balsamic vinegar and after placing them on the trays I sprinkled lightly with Morton sea salt however a kosher salt or any larger grained salt would also work well.
I have also experimented with a light basting of Frank's Hot Sauce for a buffalo version that is simply amazing with humus as a dip...or even a blue cheese dressing dip.
For a little sweeter version try brushing with a balsamic vinegar reduction and sea salt a less tangy version of the straight balsamic vinegar sea salt.
If you plan on storing the chips long term, omit the olive oil as it can soften your crisp chip to a more leather like chip over time. If you have a Food Saver vacuuming system for mason jars it helps to vacuum seal the jars. Another option is to use oxygen absorbents instead or in conjunction with the Food Saver vacuum system.
These make a great, guilt free healthy snack.