Saturday, January 30, 2016

Green Bean Chips

Adapted from Whole New Mom

  • green beans*
  • coconut oil
  • nutritional yeast
  • garlic powder
  • salt
*When I used fresh green beans that had been blanched, they turned out very hard.  When using fresh green beans that had been blanched, frozen and then thawed, they came out perfect, light and crisp just like potato chips.

  • Thaw green beans and spin in salad spinner to remove excess water
  • Put green beans in a glass bowl, about 2-3 cups at a time, add a tablespoon of coconut oil and microwave 1 minute; stir (most of the coconut oil will not be melted but enough will stick to the green beans as they warm up some).
  • Sprinkle with salt, garlic powder and nutritional yeast, stir and microwave 1 minute; stir
  • Remove what is left of the clump of coconut oil to use in the next batch
  • Place green beans in single layer in dehydrator at 135 degrees (I do this in the evening so they dehydrate overnight and are done in the morning.)
  • Repeat with next batch of green beans using the coconut oil that did not melt completely.