Skinny Bell Pepper Chips

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Ingredients

  • 2 medium red bell peppers, 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

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

Yields: 4 servings | Serving Size: 1/2 bell pepper | Calories: 49 | Total Fat: 2g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 152mg | Carbohydrates: 7g | Fiber: 1g | Sugar: 5g | Protein: 1g

SmartPoints (Freestyle): 3

Skinny Bell Pepper Chips - Pioneer COOKERY 2025 | +1000 Best Pioneer Healthy Recipes
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I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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