High on Dry
Using a food dehydrator is one of those kitchen activities that’s part cooking, part science project. With a gentle blast of warm air, you can turn slices of fresh fruits and vegetables into crispy, crunchy, vitamin-packed snacks.
The process is simple: a heating element acts as a low-temperature oven, while a fan circulates the warm air for maximum evaporation of moisture from foods. All you have to do is place the food on the dehydrator trays, set the temperature and timer, then check for doneness. There’s plenty of room for experimentation, such as seasoning sweet potato chips with rosemary or sprinkling fruit slices with cinnamon, as you’ll see in the easy recipes that follow.
4 Easy Steps
1. Arrange seasoned or plain sliced fruits and vegetables on dehydrator trays without overlapping.
2. Set the temperature. For foods to dry out completely and still be considered raw, the temperature should be set to 104°F. Cooks who aren’t concerned with the raw aspect may prefer setting the dehydrator to 135°F to shorten drying times.
3. Check regularly, and rotate trays. Dehydrating fruits and vegetables can take 2 to 19 hours, depending on moisture content and humidity in the air. To test for doneness, cut a slice. Food is dehydrated when no moisture beads appear in the cut.
4. Cool and store in an airtight container in a dark, dry place. If leftovers lose their crispness, return to dehydrator 1 to 2 hours to restore the desired texture.
Which Dehydrator is Right for You?
Dehydrators vary widely in price (from $10 for a used item on eBay to $300 for a semiprofessional model) and in practicality. Here’s a rundown on three popular models.
NESCO FD-80 SNACKMASTER SQUARE DEHYDRATOR & JERKY MAKER
Features: Adjustable thermostat, top-mounted fan, and 700 watts of drying power. Comes with four trays (shown), expandable to eight.
Best for: Cooks who do occasional dehydrating in small batches.
NESCO FD-1020 GARDENMASTER DIGITAL PRO FOOD DEHYDRATOR
Features: 1,000 watts, plus a digital thermostat and timer take the guesswork out of dehydrating. Can be used with a few trays or expanded to accommodate 20 trays.
Best for: Food lovers who want plenty of options.
EXCALIBUR 9-TRAY LARGE DEHYDRATOR WITH 26 HOUR TIMER
Features: Fan at the back of the element evenly circulates air to all trays. Tray setup can be changed to leave more space and allow more air to flow over foods.
Best for: Seasoned raw foodists who prepare large batches of dehydrated fruits and vegetables.
get the recipes
Cinnamon Apple and Banana Chipsmore
Cashew Vanilla Cream
If you don’t have a high-speed blender to make this delicate dip, you can grind the cashews in a coffee grinder, then place the powder into your blender so the consistency will be smooth.more
Rosemary Sweet Potato Chips
Unlike white potatoes, sweet potatoes do not have to be cooked before they’re eaten. We’ve seasoned these wholesome chips with rosemary, but you can substitute other dried spices, such as garlic powder, onion powder, nutritional yeast, paprika, or cayenne pepper.more
Crispy Kale Chips
Betcha can’t eat just one of these light, crispy snacks. Nutritional yeast gives them a tangy, almost cheesy flavor. If you are concerned about gluten, check to make sure the brand of nutritional yeast you use was grown on beets, not barley.more
Zucchini Tempura Chips
The batter for these un-fried veggies is made with a blend of ground flaxseed and buckwheat meal. It can also be used to coat dried bell pepper rings or green beans. Serve with Asian Toasted Sesame and Chile Dipping Sauce (recipe below).more
Asian Toasted Sesame and Chile Dipping Sauce
This Korean-inspired recipe calls for nama shoyu, a raw soy sauce, but you can substitute tamari or regular soy sauce. Toasted sesame oil and sesame seeds give the dip more flavor, but raw versions will also work.more
you might also like
Creamy Carrot Bisque
Sweet Potato Cornbread with Collard Confetti
Broccoli Meatballs with Garlic-Tomato Sauce
Chard, Lime, and Mint Smoothies
Kale and Cauliflower Alfredo
Baked Tofu Salad with Broccoli and Pineapple
Raw Kale Salad with Root Vegetables
Ravioli with Sweet Potato Sauce
Warm Lentil Salad with Grapes, Feta, and Mint