Can’t Stop Eating ‘Em Crispy Green Bean Chips

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I love finding ways to get more veggies into my kids (and let's face it–into me too!) It's of course great to dip veggies into this dairy-free pizza dip, dairy-free ranch dip, or savory hummus, and they also love these kale chips and easy sun-dried tomatoes for snacking on. However, now we have a new favorite in our household, these Crispy Green Bean Crisps.

Ingredients

• 5 pounds green beans (organic preferred)
• 1/3 cup oil (melted coconut oil preferred)
• 4 tsp salt
• 1/4 cup nutritional yeast (see Recipe Notes for substitutions)

Instructions

1. 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.
2. 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.
3. Sprinkle seasonings on top of coated beans and stir well.
4. 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.
5. Store in an airtight container

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