Veggie Snacks with Coconut Oil and Sea Salt

This was the most incredible crunchy snack recipe that I have made so far....hubby was grabbing handfuls of it (and he doesn't even like vegetables)!

Combine freeze dried vegetables onto a cookie sheet. Melt 1/4 - 1/2 cup coconut oil, and drizzle overtop of unrehydrated veggies, trying to get oil over all veggies. Sprinkle a bit of Himalayan Sea Salt or other favorite seasonings (garlic, onion, etc). Bake at 225 for 15 minutes while stirring every 5 minutes. Keep a close eye on them so they don't burn. Let cool and enjoy!

More information on all freeze dried vegetables here:  
https://shanna.thrivelife.com/all-products/thrive-foods/vegetables.html 
I recommend only using freeze dried vegetables for this recipe, not the dehydrated.  Dehydrated vegetables require 10-15 minutes of boiling time to regain their shape  before eating.