Bell Pepper Candy

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These candies are crunchy, super low in calories, gets sweeter as they dehydrate, and are addictive! We love creating unusual treats that are ultra healthy and won’t add inches to my waistline. Take these yummy candies to work or the movies and leave the guilt behind. I used NESCO American Harvest Snackmaster Encore Dehydrator for perfect dehydrated snacks.

Bell Pepper Candy

These healthy yet addictive candies are a great treat for when you are craving something sweet.
Course: Snack
Cuisine: Universal
Keyword: Budget-Friendly, Diabetic-Friendly, Gluten-Free, Low-Carb
Servings: 6 people
Calories: 21kcal
Author: SkinnyMs.


  • 2 red bell peppers remove seeds, core and membrane
  • 1 tablespoon pure maple syrup less to taste


  • Rinse peppers and pat dry with a paper towel.
  • Slice bell peppers into 1/2" strips, add to a mixing bowl, drizzle with maple syrup and toss to coat all sides. Cover the bowl and refrigerate for 1 to 2 hours.
  • Place pepper strips on dehydrator shelves without touching. Turn dehydrator to 125 F, and dehydrate approximately 24 hours or until bell peppers are crispy and brittle. Some strips may get crispy earlier than others, remove as they crisp.
  • Allow to cool completely and place in a ziplock bag until ready to munch.
  • Oven Directions: Preheat oven to 150 degrees F. Slice the peppers into 1/2" pieces, drizzle with maple syrup and toss to coat. Place a wire rack on top of a cookie sheet, cover wire rack with parchment paper. Place peppers on the parchment-covered rack, making sure they don't touch. Place the cookie sheet on the middle oven rack, leave the oven door ajar, about 4 inches. Allow peppers to dehydrate until crispy enough to snap in half, approximately 8 hours to 10 hours (depending on individual ovens.
  • The dehydrator used for this recipe and all of our crunchy dried treats, NESCO American Snackmaster Encore Dehydrator.


It actually takes more calories to consume these candies than they add to your caloric intake, making them a zero calorie food. Read more about Zero Calorie Foods.


Serving: 5strips | Calories: 21kcal | Carbohydrates: 5g | Sodium: 2mg | Sugar: 4g
SmartPoints (Freestyle): 1


Rates a 5 out 5 for optimum health, has a glycemic load of 1, and is a good source of: Dietary Fiber, Thiamin, Riboflavin, Vitamin B6, Iron, Potassium and Copper, and a very good source of Vitamin A, Vitamin C, Vitamin K and Manganese.

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27 Comments on "Bell Pepper Candy"

  1. Janet Estrada  March 2, 2013

    could agave nectar be used for this?

    • Skinny Ms.  March 3, 2013

      Janet, Yes agave is fine.

      • Pat  August 19, 2013

        Maybe even honey??

        • Skinny Ms.  August 19, 2013

          Pat, Honey works!

          • Cara  April 10, 2014

            Would olive oil work if we wanted to dry them out but with no sweetness? Thank you in advance!

          • SkinnyMs  April 13, 2014

            Cara, Olive oil without maple syrup should also work. Keep us posted. 🙂

  2. Pat  September 29, 2013

    If you use an oven, do you still have to refrigerate prior for 1 to 2 hours? Thank you!

  3. Lisle  March 25, 2014

    I made a batch of these, and thought I got them too dry. Not enjoying them much to munch on, but I saved them, and the light bulb came on when I was making a red sauce for spaghetti! I broke up several strips and added it to the sauce – delicious! They really added a depth of flavor to the sauce and I'll be making this recipe again! Thanks!

  4. Elyce  November 10, 2014

    how long do you bake them in the preheated 150 degree oven~

    • SkinnyMs  November 11, 2014

      Elyce, Approximately 8- 10 hours.

      • Elyce  December 16, 2014

        you can't bake with the door ajar…??? Please advise… thank you

        • SkinnyMs  December 17, 2014

          Elyce, Yes you can use rolled up tinfoil (shaped like a thick snake) to keep the door propped slightly open if it will not stay there on its own:).

  5. Christa  January 19, 2016

    I only have green peppers, so I’m going to try it with them lol!

  6. Leslie  February 6, 2016

    How is the best way to remove the membrane please?

    • Melissa Florero  February 7, 2016

      Leslie, Remove the membrane after you’ve cut the pepper into a few pieces, as you are getting ready to make slices. Use a sharp knife to cut/scrape it off or use the side of a spoon to scrape it.

  7. AJ  April 7, 2016

    Mine are sweet at first bite then still have that bitter taste that bell peppers have. Is that how they are supposed to taste?

    • SkinnyMs.  April 7, 2016

      Yes, they will still taste mildly like bell peppers. If you’d like to minimize the flavor, try cutting your slices a little narrower. Just keep an eye on them while in the oven, as they may dehydrate faster.

  8. Nabeela  April 10, 2016

    How long are these good for?

    • Melissa Bump  April 11, 2016

      Nabeela, They should be good for about one week covered at room temp.

  9. Brandi  May 9, 2016

    Really cute recipe, thank you for sharing. I must point out that all produce must be washed, not just rinsed before consumption, especially for raw/dehydrated purposes. GSE (grapefruit seed extract) is very good for disinfecting produce, has no side effects and is actually good for you, can be found @ most health food stores. 10 drops in a gallon of soak water, soak 10 mins, rinse again if necessary.

  10. Joan  February 3, 2018

    I learned through Pinterest, bell peppers with 4 bumps on the bottom are sweeter are more suited for fresh eating ( 3 bumps good for cooking). You can try one of each! I like the idea of using them in spaghetti sauce as well.

  11. Nancy  September 8, 2018

    Could I us Jalapeno’s for this ?

    • Gale Compton  September 9, 2018

      Nancy, Hmmmmm…not sure but it should work. Keep us posted. 🙂

      • Nancy Rice  September 20, 2018

        I did it ! Not quite as “skinny” though ! I brought a simple syrup to a boil added the jalapeno strips & let them steep for a half hour . ( I was hoping to pull a little heat from the peppers SOOO hot this year) then put them in the dehydrator.they turned out amazing !! Then I boiled down the remaining syrup until thick & canned 3 half pints of syrup !

        • Gale Compton  September 23, 2018

          Nancy, A little sweet is fine. I love this recipe. Next time I’ll try it with a touch of date syrup.
          So happy you enjoyed the recipe! Thanks for the tips.


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