Julian Dehydrated Bell Pepper

Ingredients:
1 large red bell pepper
¼ tsp. Himalayan sea salt
2 tbsp. olive oil

Directions:
Place the bell pepper on a chopping block and cut it vertically into 4 equal pieces. Remove the seeds.

Take a julienne peeler and cut the pepper into long strips. You can also use a knife and slice the pepper into julienne strips. Place the pepper into a bowl. Drizzle the olive oil over the top, add the salt and make sure the pepper is completely coated. . Place the pepper on a dehydrator tray with a teflex sheet. Dehydrate at 115 degrees for 8 hours. Halfway through the process, remove and toss so that it dehydrates evenly. Remove from dehydrator.

Can be stored in an air tight container for 5 to 7 days in the refrigerator.