No spices on the green beans before dehydrating. I’ll be back in a little bit with the casserole recipe (got it via screen capture so I need to transcribe it). Do you want the tempura batter recipe or the dehydrating instructions for the chips? For drying, you have to experiment with your drying times, temperature and chip thickness to get it the way you want it. I use a mandoline and make very thin, papery ones for preservation and thicker ones to eat as a snack and slice without dehydrating for tempura. Right back w/the casserole recipe.
I am thinking I want them both. I want to try the thin chips and green beans for snacks instead of greasy potato chips. Thanks.