Begin by washing your cucumbers thoroughly under cold water. Using a mandoline slicer, cut them into thin, even slices, about 1/8 inch thick.

Lay the cucumber slices on a clean paper towel, blotting them gently to absorb any excess moisture.

In a large mixing bowl, combine the dried cucumber slices with olive oil, apple cider vinegar, and sea salt. Toss gently to ensure each slice is evenly coated.

Preheat your oven to a low temperature of 175°F (80°C). Line a baking tray with parchment paper and arrange the seasoned cucumber slices in a single layer. Bake for 3-4 hours, checking occasionally until they are completely crisp.

For those using a dehydrator, set it to a temperature between 125°F and 135°F. Allow them to dry for 10-12 hours, checking for crispness.

Let the cool baked cucumber chips cool completely on a wire rack before serving.