2-3 Sweet Apples (Gala, Pink Lady, Honeycrisp), sliced thin
1 tsp Ground Cinnamon
1 T. Extra Virgin Coconut Oil
Opt: 1 T. Coconut Sugar
Place sliced apples in a bowl, sprinkle with cinnamon and drizzle coconut oil. Toss well making sure apples are completely coated.
Place apples onto dehydrator sheet - do not stack or overlap. Set temperature to 125° and "bake" for 3-4 hours or until apple slices are crisp. Remove from dehydrator sheet and store in air-right container on counter for up to 1 week.
Spicy Crispy Chickpeas
1 - 14.5 oz BPA-free can garbanzo beans, drained, rinsed and towel-dried OR 14 oz of fresh-made garganzo beans
2 T. Grapeseed Oil
1/2 tsp. onion powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/4-1/2 tsp. sea salt, or to suit your tastes
1/4. tsp. paprika
1/8 tsp. cayenne pepper
Pre-heat oven to 350 degrees F.
In a medium bowl, mix all ingredients making sure all beans are well coated.
Line baking sheet with parchment paper.
Transfer beans to baking sheet and spread in a single layer.
Bake for 10 hour, turning them every 30 minutes.
Remove from oven. Beans will become more crispy as they cool.
Store in an airtight container on counter up to 7 days.