Dehydrating is a great way to preserve any produce in season or make delicious and easy snacks for lunchboxes or on the go. These three dehydrator recipes are simple to make yet look so impressive, you need to give them a try asap.
Dehydrated pineapple is like candy so when you dip it in chocolate, it takes it to the next level. Make any savoury powders for broths, stews, and risottos. Vegetables chips are always perfectly made without the need for deep frying.
Little tip, plan out what you want to make so you get the maximum use out of the time your dehydrator is being used. Kale chips, fruit roll-ups, and vegetable stock can be made all at the same time.
- Measuring cups and measuring spoons
- Pastry brush
- Mixing bowls
- Paring knife
- Stick blender
- Non-stick baking tray
- Food processor
Savoury Kale Chips Recipe
- ½ bunch of purple or green kale
- Olive oil
- 2 tbsp savoury yeast flakes
- 1 tsp garam masala
- Set your dehydrator to 60C. Wash all of your kale leaves and shake them dry.
- Cut the hard stems out and gently tear apart the leaves into smaller bite-sized pieces. Lay them all on the dehydrator racks and using a pastry brush, brush over every leaf with olive oil.
- Mix together the garam masala and savoury yeast in a small bowl and sprinkle all over the kale.
- Gently move the trays to the dehydrator. These only take about 3 hours to be perfectly crispy and delicious.
Blueberry, Pear, and Mango Roll-Up Recipe
- 1 cup fresh or frozen blueberries
- 2 overripe pears
- 1 ½ cups fresh or frozen mango
- 2 tsp of chia seeds
- 2 tbsp natural sweetener, agave, honey, or maple syrup
- Pre-heat your dehydrator to 60C.
- Peel the pear and cut into pieces. Add the blueberries, mango, and pear to a saucepan and cover with a lid. Bring to a boil over a low heat. You want the overripe pear to break down and the juices to release so you won’t need to add water. Keep an eye on it to be sure it doesn’t burn. Once it has been boiling for 10 minutes and the fruit and berries have broken down, remove it from the heat and allow it to cool slightly.
- Add the chia seeds and sweetener. Blend until smooth using a stick blender.
- Place a non-stick baking sheet on top of the dehydrator tray. Pour 2 cups of the fruit mixture onto the tray and smooth out with a spatula to a thickness of about 5mm. Repeat until you have used all the fruit mix.
- Dehydrate for 6-8 hours or until the fruit has dried and is not sticky to the touch.
- Remove from the sheets and cut into desired shapes and sizes.
- Roll them in baking paper to keep them from sticking together. Store in an airtight container.
Vegetable Stock Powder Recipe
- 2 carrots, washed and peeled
- 2 sticks of celery including leaves
- 4 cloves of garlic
- 1 onion
- Large handful of parsley
- 1 tbsp salt
- ¼ cup dried mushroom
- Pre-heat your dehydrator.
- Add the carrots, celery, garlic, onion, and parsley to a food processor and process until it is finely chopped. Doing this will allow everything to dry out at the same time and a lot quicker.
- Spread all of the blended vegetables evenly on non-stick sheets and dehydrate for 4 hours or until they have completely dried and become crisp.
- Add to a small food processor with the dried mushrooms and salt then blend until you have a fine powder.
- Store in an airtight jar. Mix 1 teaspoon with 2 cups of hot water to get a beautifully fragrant vegetable stock.