Two of the things you mentioned were easy to pack snacks for the road and more, savory foods.
Your weesh is my commando.
In fact, I can work with you on this recipe, even if you’re vegetarian, vegan, have food allergies, or all the above. Watching calories and fat? No worries, especially since dehydrators and low-fat are pals.
When I asked everyone what you’d like to see more of,
Yesterday when I was in the fridge (not literally in the fridge. I mean come on), I saw a ton of peppers in need of use used, along with an onion that was sprouting as if from neglect (okay, I neglected it). I thought to myself, “Self, what would happen if you threw an entire pizza in a dehydrator. ”
OK. Stop. This is me you’re talking to over here. I think this stuff.
What sounds like the beginning of a ridiculous joke ending in a potentially really bad punchline became a crispy, crunchy, chewy, delicious, whole snack.
- You can double and triple this recipe. It depends on the amount of dehydrator trays you have.
- Be sure to use less fatty meat. Fat in a dehydrator makes a huge mess, and when you’re on the go, you don’t need it dripping everywhere. For this tantalizing take-along treat, look for turkey or low-fat pepperoni.
- Other options: Black olives, spinach leaves, pine nuts, pumpkin seeds, jalapeño slices, dried artichoke hearts, you name it!
- And because you don’t have to add the pepperoni, you can enjoy a low-carb, vegetarian/vegan (if you also nix the cheese) trail mix that isn’t going to send your blood sugar reeling as a result.
- Serving suggestions: Eat plain or sprinkle over plain yogurt, soups, salads, crumble and add to dips, spreads, or store in the refrigerator in a loosely sealed container to keep moisture out.
Crunchy Pizza Trail Mix
32 slices pepperoni (less fatty produces less mess, so go with turkey or reduced fat)
1/2 red bell pepper, seeded, sliced into thin strips and then cut in half
1/2 green bell pepper, seeded, sliced into thin strips and then cut in half
1/4 cup raw, sweet onion, sliced to 1′/8″ thick
12 green olives, sliced
4 cherry tomatoes, quartered, seeds removed
1/2 cup shredded medium cheddar cheese
1/4 cup shredded Parmesan cheese
1/4 cup pumpkin seeds (optional, see below in nutritional information)
Place ingredients on dehydrator trays. (Because of the cheese, it’s preferable to use an herb drying mat that won’t let smaller particles fall through.) Dry for 6-8 hours at 135 degrees, rotating the trays every 60-90 minutes. Remove ingredients as they become crispy (I like my peppers a little chewy, so I pulled those off after 6 hours, along with everything else).
Makes about 4, 1/2 cup servings.
Nutritional Information per serving: Calories: 211.5, Carbohydrates: 5 g, Fiber: 1.5 g, Net Carbohydrates: 3.5 g, Protein: 11.5 g, Fat: 16.5 g
Per serving if you skip the pepperoni but add pumpkin seeds: Calories: 281.5, Carbohydrates: 8 g, Fiber: 2.5 g, Net Carbohydrates: 5.5 g, Protein: 16.5 g, Fat: 21 g
Per serving, Vegan, if you skip pepperoni and cheese but add pumpkin seeds: Calories: 171.5, Carbohydrates: 7.5 g, Fiber: 2.5 g, Net Carbohydrates: 5 g, Protein: 8 g, Fat: 12.5 g