Ingredients
Directions
Add the miso, nutritional yeast, garlic powder, onion powder and water to a medium size bowl. Whisk together until the miso is dissolved.
Transfer the chickpeas to the bowl and stir until they’re coated in the cheesy mixture.
Spread the chickpeas out evenly on your prepared dehydrator trays with either parchment paper or dehydrator sheets on top of the trays.
Set dehydrator to 118–122 degrees F and dehydrate for 8 hours, tossing halfway through.
Chef's Notes
Substitutions
Substitute another white bean for chickpeas like Northern, cannellini, or Navy beans.
Prep Ahead
If making the chickpeas ahead of time, make and store them in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Traditional Oven Directions
Heat oven to 170 degrees F and line a baking sheet with parchment paper. Evenly space chickpeas along the baking sheet and dehydrate them for 4–6 hours, tossing halfway through.
Storage
Store the dehydrated chickpeas in a clean airtight container at room temperature in a cool, dark place for up to six months.
Ingredients
Directions
Add the miso, nutritional yeast, garlic powder, onion powder and water to a medium size bowl. Whisk together until the miso is dissolved.
Transfer the chickpeas to the bowl and stir until they’re coated in the cheesy mixture.
Spread the chickpeas out evenly on your prepared dehydrator trays with either parchment paper or dehydrator sheets on top of the trays.
Set dehydrator to 118–122 degrees F and dehydrate for 8 hours, tossing halfway through.
