On the Table: Bell Pepper Chips

I picked up a whole bunch of green bell peppers the other day and I want to try different ways of cooking them, rather than eating them raw or using them along with onions as flavoring in another dish.  I figured, considering how much I love kale chips, why not try bell pepper chips?!  Last night, I did try them. 

They definitely take looooonger to cook than kale chips, and even after two hours mine did not dry out entirely (they had a slightly chewy texture that I actually enjoyed).  Because the chips are essentially drying while they are cooking, the result is a condensed bell-pepper taste, so if you don't LIKE the taste of bell peppers, keep that in mind :)  They could definitely be used with dip, to add a slightly different feel to a crudite platter, or they were a great snack just plain!  Also, if you want to make a really visually appealing snack, you could use all different colors of peppers - it would be beautiful!  To prepare:

Preheat oven to 200 degree.

Cut green bell pepper(s) into eights or sixteenths (I used quarters and they produced two-bite snacks).  The peppers shrink A LOT during cooking, so even if they look big, remember they will definitely get smaller!  The easiest way to cut a bell pepper is as follows:

(First, clean it.)

Cut along the ribs (indentations) of the pepper.  You will then be able to easily pull out the stem and attached seeds.

Cut along the edges of the quarters to remove the white ribs, and then cut the pieces to the size you want.  You could easily make pepper sticks or dice the pepper from this point.  For the chips, remember to leave them bigger than you want them to be when you are finished!

Spread the pieces on a baking sheet and put them in the preheated oven for about two hours, or until the peppers are dried out to your liking.

(See how much they shrank?!)

Enjoy!