Step 1

Lay your snap peas on a paper towel or parchment paper. Blot off any extra water.

Step 2

Lightly drizzle with oil then Season with sea salt, onion powder, and nutritional yeast. Toss to coat the snap peas then place flat Dehydrate in dehydrator at 135-140F for 8hrs or so. (Oven dried option below)

Step 3

Let them sit another hour at room temp before packaging. If you are using fresh vs frozen snap peas, the dehydrating time will be faster, so check around 6 hrs.

Step 4

place seasoned snap peas on baking sheet. Set your temp at 170F and Place tray of snap peas in center rack. Prop the oven door open about 1 inch. You can use a piece of foil that’s bunched up to do that. The cooking time will be shorter, so check around 4 hrs.

Step 5

Season more once dried if desired. The oven dried chips will be crispy for a day but then lose crispiness after a few days if not dried long enough to begin with.

Step 6

For QUICK BAKING instructions (quicker) See Notes