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How to Make Homemade Snap Pea Chips {Oven or Dehydrator}

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2.5 from 4 reviews

  • Author: Lindsay Cotter
  • Total Time: 6 hours 10 minutes
  • Yield: 4 cups 1x


Easy and healthy. How to make Snap Pea Chips! Oven baked or dehydrated!


  • 34 cups Fresh or Frozen snap peas
  • 1/2 tsp sea salt
  • 1/2 tsp onion or garlic powder
  • Optional 34 tbsp nutritional yeast (vegan option for “cheesy” taste)
  • 23 tsp oil


Dehydrator Instructions

  1. Lay your snap peas on a paper towel or parchment paper. Blot off any extra water.
  2. Lightly drizzle with oil then Season with sea salt, onion powder, and nutritional yeast. Toss to coat the snap peas then place flat Dehydrate in dehydrator at 135-140F for 8hrs or so. (Oven dried option below)
  3. Let them sit another hour at room temp before packaging. If you are using fresh vs frozen snap peas, the dehydrating time will be faster, so check around 6 hrs.

Oven Dried Instructions

  1. place seasoned snap peas on baking sheet. Set your temp at 170F and Place tray of snap peas in center rack. Prop the oven door open about 1 inch. You can use a piece of foil that’s bunched up to do that. The cooking time will be shorter, so check around 4 hrs.
  2. Season more once dried if desired. The oven dried chips will be crispy for a day but then lose crispiness after a few days if not dried long enough to begin with.
  3. For QUICK BAKING instructions (quicker) See Notes


  • For baked version, just bake 350F 15-20 minutes. Best to flip them over after 10-15 minutes.
  • The oven dried will turn out a darker/yellow green in color versus when dried in a dehydrator. They will keep more green hue if dried in dehydrator. Just note that.
  • my current dehydrator
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: snack
  • Method: oven, dehydrator
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 50
  • Sugar: 3g
  • Sodium: 183,7mg
  • Fat: 1.7g
  • Saturated Fat: 0.1g
  • Carbohydrates: 6.9g
  • Fiber: 2g
  • Protein: 2.3g
  • Cholesterol: 0mg