Bell Pepper Florets

Ingredients:
½ cup nutritional yeast
1 1/2 large bell peppers
1/8 cup olive oil
1/8 tsp. red pepper powder
½ tsp. onion powder
½ tsp. garlic powder
1 tbsp. basil flakes
¼ tsp. Himalayan sea salt

Directions:
Place all of the ingredients into a large measuring cup. Whisk all of the ingredients together. Take one bell pepper and slice it on a mandolin horizontally to make the bell pepper florets. Take the other half of the bell pepper and slice it into julienne slices with a julienne slicer. Take a large mixing bowl and place the florets in it first. Then place the slices in the other half of the bowl, keeping the two separate. Whisk the ingredients in the measuring cup one more time and pour it over the bell peppers. Take your fingers and gently coat the peppers with the sauce. Keep the two groups separate if possible. Take two Excalibur dehydrator trays with teflex sheets and group the florets on the sheets first. Make a placemat of florets on both sheets. Take the julienne pieces and place them in the middle of the flower spread. Pour the left over sauce evenly over both trays. Dehydrate at 115 degrees for 8 to 10 hours. Halfway through the dehydration, take two other trays and flip them over. Continue dehydrating for the remaining time. If they are not crispy enough, continue dehydrating until they are.

Store in an airtight container in the refrigerator. Will last for 2 weeks. If they get soft, place them back into the dehydrator.