After inquiring in this group about what to do with an abundance of
cucumbers, and the possibility of drying them, and the link George
Shirley sent, I experimented and came up with what I think is a
winner, if you like spicy chips.

Peel the cucumbers. Using a Mandolin, cut them in about 1/8" or
thicker slices, individual prefrence applies here.

Arrange the slices in you favorite food drier touching each other, and
fill up the tray to minimize waste of the spices.

Sprinkle them with Garlic and Parsley salt, black pepper and freeze
dried minced garlic. If you really want them hot, put on some dried
red pepper flakes. Since the cucumber slices are very moist, the
spices will be rehydrated and stick like glue when dried.
(if you are timid, go easy on the spices or eliminate them
altogether.) I intend to try sprinkling some malt vinegar on the next
batch after first drying, then drying again, to see how that turns
out.

Dry at 135 degrees until they are crispy and crunchy like a potato
chip, serve them with beer or just soft drinks as a side snack, you
will be the life of the party.

Dry well and you can vacuum pack them for long term storage or store
them in the FOOD SAVER Vacuum jars on your table to snack with meals.

Sliced tomatoes treated the same way will make you never go back to
plain old "sun-dried tomatoes" again. Crumble them on sandwiches,
salads or just eat them whole like chips.

Jim