|Cook Time||Passive Time|
Roasted Mini Sweet Peppers: Preheat oven to 450F. Wash, destem and deseed peppers. Place peppers on a parchment-lined baking sheet. Bake for 30-35 minutes until peppers become wilted and the skin is blackened on one side. Allow to cool and store in tightly sealed glass jar in the fridge until ready to use.
FLAVOR: The flavor of the chips intensifies with drying, so do not add extra wet spices/liquids. If more flavor is desired, add only dry seasonings.
STORAGE: Chips will keep in a ziplock bag at room temp. If need to re-crisp leftovers, reheat as same low temperatures (170F) and follow the same cooking cycle above.
Dehydrator Method: These chips can be cooked in a dehydrator at 125F for 5-7hours.