Flaming Red Peppers with Chipotle-lime Mustard
Light up your tastebuds with this simple vegan snack that has a bit of a kick! Roasted red pepper chips with chipotle-lime mustard!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Season the red peppers by brushing them with olive oil and liberally covering them in the steak spice.
- Dehydrate peppers in an oven at 200F by placing them on a wire rack for 3-4 hours and leaving the oven door slightly open
- Mix up the mustard to make dip.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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