Cheat Refrigerator Pickle Chips (Paleo and Vegan)


These are another easy snack my whole family likes. Charlotte eats them with lunch on many days. They really are just small cucumbers with salt and lemon juice but they get transformed and make your basic small cucumber much more appealing to snack on. We use the “Persian cucumbers” from Trader Joes. I’ve seen them also called hot house. Basically, you are looking for something small with a thin skin that doesn’t need to be peeled. They would work really well as a potato chip alternative too. Salty, crunchy and you can add paprika or cayenne if you eat a little kick.

Yield 2 servings

2 Persian or hot house cucumbers, sliced thinly
1 organic lemon
Sea salt
Paprika or cayenne (optional)


Place cucumber slices in a small bowl, gently squeeze a half of lemon over cucumbers leaving some juice still in the lemon (for later addition.)

Sprinkle the cucumbers with a thin layer of salt. Stir and taste before adding more lemon or salt until you reach your desired ratio.

Sprinkle a pinch of cayenne or paprika over the top (if using) and stir again to combine.

3 Comments Add yours

  1. thefiteat says:

    I make an Asian version of these “pickles” when I have leftover cucumber I need to use up. I mix soy sauce, lemon juice, pepper, red pepper flakes or cayenne and a tiny bit of sriracha. So good!

    1. missveronique says:

      That sounds amazing! I have to try that.

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