(alternatively, if you don't like or don't use nutritional yeast, use 1 tsp each garlic powder and onion powder--See Easy Homemade Garlic Powder)
Place green beans in a large bowl. If using frozen green beans, simply allow them to thaw in a bowl (optional - see notes below). If using fresh beans, you will need to blanch them first.
Pour oil on top of beans. If using coconut oil, melt the oil first and work fast as the oils solidifies quickly if your room or beans are cold.
Sprinkle seasonings on top of coated beans and stir well.
Dry in dehydrator until crisp dry. This takes approximately 10 - 12 hours at 125 degrees, or 8 hours at 135 degrees, but occasionally longer. You could also bake in a low temperature oven.
Store in an airtight container.
1. The chips need to be really really dry in order to be crispy. If you remove them from the dehydrator too soon, they will be really hard to chew.
2. I have used both frozen and thawed beans. The oils solidifies quickly on them, but it does work.
3. The beans are NOT pretty when done. I have gotten quite a few comments from readers who were surprised that their beans didn't look like mine. My dehydrated beans do not look nice. The photo is a true one and I only lightened it a tiny bit. The original looks almost identical to it. I think that somehow the lighting or the color of the table or the presentation made them look nicer than they do but please don't expect your bean chips to look pretty.
4. One reader commented that she tried both fresh and frozen beans and that the fresh did not work. I have heard from others that fresh works, but the result isn't as good. One alternative is to flash blanch the fresh beans and then dehydrate them.