Easy Dehydrator Recipes – a Plethora of Ideas
Most people don’t realize how easy dehydrator recipes can be. Easy dehydrator recipes can be as simple as slicing fruits and vegetables and preserving them for later. If you haven’t used your dehydrator in awhile, here are some easy recipe ideas to make sure you are getting the maximum benefit out of your dehydrator.
All of these recipes were made in the Excalibur Dehydrator, but any dehydrator will do. Dehydrating times vary according to your dehydrator model, altitude, humidity, thickness and quantity of product.
1. Sun Dried Red Bell Peppers
Most people know that they can dehydrate tomatoes, but most people don’t realize how delicious dehydrated red bell peppers can be. You can use them just like you would sun dried tomatoes. They make a beautiful thickener in blended sauces and soups while adding a rich flavor.
Directions: De-seed bell peppers by removing the stem and seeds. Then slice them into rounds about half an inch thick. Dehydrate for about 12-14 hours at 115 degrees until completely dry and store them in an air tight container for later use.
2. Dehydrated Persimmons and Pears
Most people know you can dehydrate apples, but did you know you can also dehydrate other fall fruit such as thinly sliced persimmons and pears? Sprinkle with a little bit of cinnamon and they make great gifts around the holidays.
Directions: De-seed persimmons and pears and slice them into rounds about half an inch thick. (You can squeeze lemon or orange juice on the pears to prevent browning.) Sprinkle with cinnamon if desired. Dehydrate for about 12-16 hours at 115 degrees until completely dry. Store them in an air tight container for later use.
3. Natural Salt Replacement
Did you know that you can dehydrate a bunch of yummy vegetables to make your own natural salt free seasoning? For example, you can dehydrate a combination of any of the following: celery, lemon zest, lime zest, shallots, leeks, onions, green onions, fresh herbs, hot peppers, and red cabbage to make amazing flavor combinations.
Directions: Wash your produce really well and dry with a paper towel to remove excess moisture. Slice desired vegetables very thin. Dehydrate for about 6 hours at 115 degrees or until all veggies are crisp. Grind the vegetables in a spice grinder and put in a sealed jar for later use. If kept dry, spice mixture should last a few months.
4. Dehydrated Veggie Snacks
Most people are aware that you can dehydrate fruit, but did you know dehydrating veggies can be as rewarding? Dehydrated kale and sweet potato chips have gained some popularity, but did you know you, you can dehydrate butternut squash, jicama, and cauliflower as well? Enjoy as a healthy snack when you get a craving for something crunchy.
Directions: Cut each vegetable differently according to which one you choose to use. Thinly slice butternut squash into chips using a mandoline if available, cut jicama into match stick strips, or crumble cauliflower florets. Toss desired vegetable in a drizzle of olive oil and sprinkle a dash of salt, cayenne, paprika and combine well. Dehydrate veggies at 115 degrees until desired crispiness is reached which could take anywhere from 12 to 24 hrs at 115 degrees to reach maximum crispness.
5. Transform Leftovers
Did you know you can dehydrate left over fruit smoothies to make fruit leather in your dehydrator? You can also dehydrate leftover nut based blended dressings to make raw crackers just by adding a few tablespoons ground flaxseed or other ground seeds such as sunflower, sesame, or chia. You will need teflex sheets for both of these applications. (Although if you are making crackers, you might be able to get around the teflex sheets by using a large sheet of nori seaweed instead. Just spread your cracker mixture on the nori sheet and flip over half way through the drying process.)
Directions: To make fruit leather from a left over fruit smoothie you can add a little lemon or lime juice to the smoothie to prevent browning. Then using a spatula or the back of a spoon, spread a thin layer of your smoothie onto the teflex or dehydrator sheet (you can grease the dehydrator sheet with a thin layer of coconut oil to prevent sticking). Dehydrate for approximately 12 hours at 115 degrees until pliable. Store them wrapped in plastic wrap or in a sealed container in the refrigerator and eat as soon as possible. They shouldn’t last more than a week.
If you make a lot of nut based dressings in the blender (such as tomato, macadamia nut, basil, or some similar combination) and have some left over dressing, just as add a few tablespoons ground flax or another ground up seed (if you have a Vitamix you can just grind the seeds in the blender with the rest of the dressing ingredients) and blend in any other vegetables or spices you have laying around. Add water to thin if necessary until you get a muffin batter like consistency and then spread the mixture on a teflex sheet or large nori sheet. Dehydrate at 145 for 2 hours and then 115 for 8-10 hours, flip and then continue dehydrating for another 8-10 hours until desired crispness is reached.
Hope you enjoyed these easy dehydrator recipes. Here are some more easy dehydrator recipes you might enjoy:
Please do share your favorite easy dehydrator recipes in the comment’s section below.
P.S. If you liked these easy dehydrator recipes you might enjoy the everyday raw food recipes in the e-book, What do Raw Fooder’s Eat? *Affiliate Link