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Slice cucumbers very thin, trying to get consistent thickness so they will dry evenly. Use a mandolin slicer if available for best results. If you don’t have a mandolin, use a very sharp knife.
Pat cucumber slices dry with a paper towel to remove as much moisture as possible. Place cucumbers in fairly large bowl and add the rest of the ingredients. Toss together gently but thoroughly to combine.No need to let them soak in the brine, but don’t pat the brine ingredients off either. I used tongs to remove and place on dehydrator racks, letting the liquid drip off a bit.
For dehydrator: Place cucumber slices on trays and dry at 135°F for 12 hours or until they reach your desired crispiness (start checking them at 10 hours).For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours, checking every hour to ensure they don’t brown around the edges or burn. Turn them over half way through. Allow slices to cool before serving.