Can't Stop Eating 'Em Crispy Green Bean Chips
Try this Can't Stop Eating 'Em Crispy Green Bean Chips recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup nutritional yeast
- 5 pounds green beans (organic preferred)
- 1/3 cup oil (melted coconut oil preferred)
- 4 tsp salt (i recommend real salt)
- (alternatively if you don't like or don't use nutritional yeast, use 1 tsp each garlic powder and onion powder--see easy homemade garlic powder)
- Carbohydrate 21.3920000180837 g
- Cholesterol 0 mg
- Fat 59.2760000021776 g
- Fiber 11.7600000099413 g
- Protein 21.448000018131 g
- Saturated Fat 49.0963340002817 g
- Serving Size 1 1 recipe (2381g)
- Sodium 28.0000000236698 mg
- Sugar 9.6320000081424 g
- Trans Fat 4.43468200067838 g
- Calories 666 calories
Place green beans in a large bowl. If using frozen green beans, simply allow them to thaw in a bowl (optional - see notes below). If using fresh beans, you will need to blanch them first.Pour oil on top of beans. If using coconut oil, melt the oil first and work fast as the oils solidifies quickly if your room or beans are cold.Sprinkle seasonings on top of coated beans and stir well.Dry in dehydrator until crisp dry. This takes approximately 10 - 12 hours at 125 degrees, or 8 hours at 135 degrees, but occasionally longer. You could also bake in a low temperature oven.Store in an airtight container.
