These worked almost as well as the onion crisps in our stockpile of road food, and as an added bonus, don’t need to be kept cool, because they don’t have any fat in them. (Tho I highly recommend adding fat to them when eating!) They were also less time-intensive to make, and added important vegetable material to our jerky-heavy road consumption!
- Put washed bell peppers on a pan in the oven about 1-2” away from a broiler set to high (I suppose you could probably use hot peppers, if you normally eat these roasted as well; me, I prefer red, orange, or yellow bell peppers.)
- Monitor peppers, and as they develop black puffy spots on their skin, rotate to expose additional sides to the heat. This whole process may take 30 minutes until done.
- Once all sides of a pepper have black spots (the whole pepper doesn’t have to be black, but all the skin should be loosened and crisp up from the flesh), remove and place in a heat-proof bowl, and place a plate on top. Continue to remove peppers and place in this bowl as they finish up – I never have a whole batch of peppers finish roasting all at the same time, some of them always take longer than others.
- Allow to cool. Having burnt myself on pepper steam before, I assure you, this is a crucial step!
- Once cooled, remove skin, stem, and seeds from each pepper. I usually end up rinsing the seeds off with a little water at the end of this process.
- Tear the pepper flesh into cracker-sized portions or strips, according to your preference, and place them on the mesh of dehydrator trays. Again, as with the onion crisps, I think you could also do this on parchment paper-lined cookie sheets in the oven on a low setting; you might have to turn the pepper strips mid-drying to ensure the bottoms dried out as well as the tops.
- Dehydrate until leathery. I also used the highest setting on my dehydrator for this, since the peppers have already been cooked. They were finished overnight.
These made for a nice combo with strips of jerky. I suppose one could think of a pepper-jerky “sandwich”, with a little cheese, as a “cheesesteak”, altho that whole combination didn’t really meet up to the expectations of the greasiness of a cheesesteak. But they were still quite yummy, and worked well as a base for chevre and other spreadable things. Probably would work great for tuna salad too… hmm … I do have some leftovers from the trip still – maybe that will be lunch tomorrow!
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