Go Back
+ servings
Print Recipe
4 from 5 votes

Skinny Bell Pepper Chips

These crunchy treats are perfect for on-the-go snacks and are supremely healthier than any store-bought chips.
Prep Time10 mins
Dehydrate1 d
Total Time1 d 10 mins
Course: Snack
Cuisine: American
Keyword: Diabetic-Friendly, Gluten-Free, Keto, Paleo
Servings: 4 people
Calories: 49kcal
Author: Gale Compton

Ingredients

  • 2 red bell peppers medium, remove seeds, membrane, and core
  • 2 teaspoons honey
  • 2 teaspoons coconut oil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher or sea salt

Instructions

  • Slice peppers into 1/4-inch strips and combine with honey, coconut oil, and salt.

Dehydrator Instructions

  • Place bell pepper strips on dehydrator shelves, ensuring they aren't touching. Turn dehydrator to 125 F, and dehydrate 24 hours or until crispy and able to snap in half. Allow chips to cool completely before storing in an airtight container.

Oven Instructions:

  • Preheat oven to 150 degrees. Place pepper strips on a large nonstick or parchment-lined baking sheet, ensure they aren't touching. Place baking sheet on the middle oven rack, leave the oven door slightly ajar, Dehydrate until crispy and able to snap in half, about 8 -10 hours. Allow to cool completely before storing in an airtight container.

Nutrition

Serving: 0.5bell pepper | Calories: 49kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 152mg | Fiber: 1g | Sugar: 5g |
SmartPoints (Freestyle): 3