1/2 pound sugar snap peas
1 tablespoon olive oil
1 T shallots, finely chopped
1 t fresh thyme, chopped (or 1/2 t dried)
sea salt to taste

Place sugar snaps and olive oil in a bowl.  Toss to coat snaps with oil.  Marinate for 20 mins. – 1 hr.
Spread peas on a teflex sheet over a dehydrator tray.
Sprinkle chopped shallots, and thyme over peas.
Sprinkle sea salt over all.
Dehydrate at 115 degrees for 20 minutes, or until tender but still firm.


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