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20 Food Dehydrator RecipesFood Dehydrators are very versatile machines that can be used to make a wide variety offood items.We have compiled a list of 20 delicious recipes from Breads and breakfast bars to snacksand desserts.Make sure to also have a look at our food dehydrator reviews page if you are in the marketfor a new dehydrator.20 Food Dehydrator Recipes1www.kitchenchatters.com
Breads & Wraps20 Food Dehydrator Recipes2www.kitchenchatters.com
Dehydrator Almond ToastThis may be one of the best types of toast you have ever tasted. Unless you happen to havea few of these ingredients on hand and ready to use, the entire process might be a be a bittime consuming, however you will find the results are well worth the time and effort. With alittle experimentation, there is no end to the number of toppings that can be added tomake tasty treats for everyone in your family.Ingredients Instructions2 Cups almond pulp1 Cup veggie pulp (made from 520 Food Dehydrator RecipesStart by soaking the almonds for 4 to 8hours, then drain and rinse them. These3www.kitchenchatters.com
carrots and 1 stalk of broccoli)1/2 – 1 Cup carrot juice1/2 Cup raw almonds, soaked1/2 Cup ground flax seeds1 Tsp salt1 Tsp garlic powdershould be placed in a food processor andchopped into small pieces, do not grindthem until they are too small. Now add thealmond and veggie pulps, salt, garlic, andflax seeds. Process this mix only to thepoint at which it is combined and then addthe carrot juice.Add 1/2 cup of the carrot juice at first, andonly add as much as is needed to create abatter that is similar in consistency to breaddough. It needs to be dry enough that youcan shape it into a log. Your dough mixturemust not be soupy or runny in any way. Atthe same time, it must be wet enough that itwill stick together.Prepare 1 or 2 dehydrator trays by liningthem with mesh sheets.Shape the dough into a log that isapproximately 3 inches wide by 2 inches tall.The best way to do this is on a cuttingboard. Simply turn the dough out onto thecutting board and use the palms of yourhand to shape it into a log.Cut the log into slices that areapproximately 1/2 inch thick. Place theseslices on the dehydrator trays. Set yourdehydrator to 145 degrees Fahrenheit andlet it run for 1 hour. Reduce thetemperature to 115 degrees Fahrenheit andallow it to run until your almond toast slicesare crisp and there is no remainingmoisture. The toast can be stored for up to2 weeks in an airtight container.20 Food Dehydrator Recipes4www.kitchenchatters.com
Easy Dehydrated Corn WrapsWraps make an amazing staple food to keep handy in the kitchen. They can be easilystored in the refrigerator packed in Zip-lock bags. Should they become hard or brittle to thepoint of not being able to use them as wrap, all you need to do is dampen them with asmall amount of water or steam them for a few seconds in the microwave. The best part isyou can fill these wraps with a variety of your favorite veggies, creating a healthy, tastymeal for your whole family.Ingredients Instructions2 Cups corn either fresh or frozen20 Food Dehydrator RecipesUsing a blender on high speed, combine and5www.kitchenchatters.com
1 Cup raw hemp seeds1 Cup soaked raw almonds (startsout as 2/3 cup before they aresoaked, must be soaked for 4 to 8hrs.)3/4 Cup ground golden flax seed (usedry seed ground into a meal)1/2 Cup cashews or pine nuts2 Tablespoons maple sugar, rawhoney, or agave nectar1 Clove garlic1 Teaspoon salt1/2 Teaspoon turmeric (used forcolor)Optional ingredient:1 minced jalapeno or 1/4 cupcayenne for spicy wrapsblend all ingredients (except the ground flaxseeds) along with just enough water tocover them. Continue blending until themixture develops a smooth texture. Pourthis mixture into a large mixing bowl andadd the ground flax seeds. Mix until thecontent of the bowl becomes creamy.Cover your dehydrator trays with Teflexsheets and pour the batter over the sheets.Spread the batter out to make the wraps asthick or thin as you like. If you spread it outto the edges of the tray, you can make yourown tortilla chips. A little thicker and youhave tortillas, and finally once you havemastered controlling the thickness, you willhave great sandwich wraps.Set the temperature on your dehydrator to105 degrees Fahrenheit and set to run for 4hours. At this point flip the wraps over onthe trays and remove the Teflex sheets. Setthe timer for another 3 hours and keep aneye on the bread. Your wraps should beremoved once they lift off of the trays easilyand are still nice and moist. These wrapscan be placed in Zip-lock bags and kept inthe refrigerator for several weeks.20 Food Dehydrator Recipes6www.kitchenchatters.com
Easy Dehydrated Cranberry SconesLooking for an easy recipe for something special for breakfast, brunch, or to serve as adessert? This recipe has a lot of great ingredients that not only impart a great deal of flavorto the finished product they are also super healthy for you. You can experiment with theflours you use, substituting coconut or spelt flour in the recipe, or you can grind your ownalmonds in a coffee grinder, blender, or food processor. If the dough is a bit too thick, adda bit more water, consistency should allow the spoonfuls of dough to hold their shape.Ingredients Instructions2 cups of grated apples20 Food Dehydrator RecipesSoak flax seed for one hour in 1 cup of7www.kitchenchatters.com
2 cups of grated carrots2 cups of cranberries, fresh, frozen,or dried2 cups of raisins, golden raisins, ordates (or a mix of all 3)2 cups of almond flour1 cup of flax seed2 tbsps. agave nectar3 tbsps. olive oilwater. Place in blender and blend untilsmooth.Transfer flax seed to a large mixing bowland add apples, carrots, cranberries, raisins,almond flour, agave nectar, and olive oil.Mix with hands or mixer. Alternativelytransfer all ingredients to a stand mixer andmix well until well combined.Drop the mixture by spoonful’s onto a teflexdehydrator sheet. If you do not have one ofthese you can also use parchment paper.Dehydrate the scones at 115 degreesFahrenheit for 4 hours. Turn the scones overand dehydrate for another 3 hours on theother side.Scones should be completely dry but stillsoft and moist in the centers. Let cool onwire racks and seal in air tight bags.Variations: Make cherry scones by omittingraisins and adding 2 cups of chopped driedcherries. You can also substitute honey orany other sweetener instead of agave next ifdesired, just make sure to adjust liquidlevels as needed to keep the correctconsistency.20 Food Dehydrator Recipes8www.kitchenchatters.com
Sunflower Pepper BreadThis bread has a wonderful cheesy flavor with a hint of pepper. Cardamom and cayenneadd just a hint of spicy that is just a bit different, making these great savory snacks or theperfect base for vegetables and dips. This recipe is suitable for gluten free, grain free,vegan, and raw diets.Ingredients Instructions2 cups of sunflower seeds1/8 teaspoon cayenne pepper2 teaspoons cardamom20 Food Dehydrator RecipesBlend the sunflower seeds in a coffeegrinder, food processor, or high speedblender to make flour. Alternatively you can9www.kitchenchatters.com
1 teaspoon salt1/4 cup ground flax meal1/4 cup tahini1 orange pepper1/2 cup waterbuy sunflower seed flour in some healthfood stores.Combine all the ingredients with theexception of the water in a food processoror blender and puree until combined. Beginadding water in a thin stream until themixture is completely combined and has athick but sticky texture much like wet breaddough.Spoon the mixture out onto a dehydratorsheet and shape however you would like. Ifyou do not have a dehydrator sheet you canuse parchment paper.Set dehydrator at 110 degrees Fahrenheitand dry bread for 8 to 12 hours or until thetexture is the bread is slightly soft and moiston the inside.Variation: You can also add shreddedvegetables to this bread for a bit more flavorand texture. Add up to a quarter cup ofshredded carrots or zucchini in with theingredients and process until combined.20 Food Dehydrator Recipes10www.kitchenchatters.com
Breakfast20 Food Dehydrator Recipes11www.kitchenchatters.com
Banana Bread Breakfast BarsIn this recipe only the bananas are dehydrated, and then incorporated into the bars whichare not cooked. These resemble a Lara bar or other type of energy bar, and make a greatway to start your morning. Once they are cut, you can wrap them and store them in therefrigerator for a week or freeze them for up to a month. This recipe is suitable for raw,gluten free, and vegan diets.Ingredients Instructions3 Bananas4 dates pitted20 Food Dehydrator RecipesSlice bananas to a uniform 1/8 inch thickand dip them in ascorbic acid. Dehydrate 412www.kitchenchatters.com
1 1/2 cup pecans1/4 teaspoon salt1/2 cup pecans1 cup rolled oatsto 6 hours at 125 degrees Fahrenheit oruntil dry but still flexible.Add bananas to a food processor along withpecans, dates, and salt and process until it issmooth. Incorporate oats and the rest of thepecans into the mixture and blend just untilcombined.Press mixture out onto parchment paper toa thickness of 1/2 inch. Cover with anotherpiece of parchment, and using a rolling pin,roll out the dough until it is 1/4 inch thick.Cut into rectangles and refrigerate.20 Food Dehydrator Recipes13www.kitchenchatters.com
Pear and Apple Breakfast BarsThis recipe takes a little bit more time to make, but once completed these bars are a greatsource of energy. Full of protein, carbs, and healthy fats, they will get you going in themorning and will provide a consistent source of energy throughout the morning and all theway to lunch. These bars have no sugar or added fat but still have all the sweetness andrichness you are looking for in a breakfast bar. Hemp seed is usually found in the healthfood stores and is a great source of omega fatty acids.Ingredients Instructions2/3 cup buckwheat groats20 Food Dehydrator RecipesSoak buckwheat groats for 30 minutes. You14www.kitchenchatters.com
4 tablespoons hemp seeds (if youcannot find hemp seeds you can alsosubstitute ground up flax seed)2 pears1 apple1 teaspoon orange zest3 teaspoons cinnamon1 teaspoon allspice6 dates pitted2/3 cup walnuts2/3 cup sunflower seeds1 teaspoon salt1/4 teaspoon vanilla extractcan use the buckwheat groats as is, or forbetter taste and nutrition sprout them. Theyare extremely easy to sprout, and only take48 hours to do so. Sprout by putting soakedand rinsed groats in a mesh strainer. Leavethem in the mesh strainer covered withcheesecloth rinsing and draining them twicea day.Once groats are ready to use, combine themwith the hemp seed, cinnamon, allspice, salt,and vanilla in a food processor. Pulse untilthe dry ingredients are finely ground. Choppears and apple, and add them to the foodprocessor bowl along with the orange zest,dates, and half the sunflower seeds. Processuntil smooth scraping bowl as needed.Transfer mixture to a large mixing bowl andadd in the chopped walnuts. Spoon mixtureonto nonstick sheets for the fooddehydrator. If you do not have any teflexsheets you can substitute plastic wrap.Spread the mixture so that it is 1/4 of aninch thick and is in the shape of a rectangle.Sprinkle the remainder of the sunflowerseeds on top of the bars. Set the dehydratorat 115 degrees Fahrenheit and run for 10 to12 hours. Halfway through check the bars, ifthey have set up, slide them onto a cuttingboard and cut into rectangles of the desiredsize. Flip the bars onto the mesh trayswithout the nonstick sheet and let themcontinue to dry.Bars should be stiff not flexible when theyare done. They will be chewy but should notbend. These bars can be stored for 4 to 5days on the counter on a plate coveredloosely. For longer storage place them in anairtight container and store them in thefreezer.20 Food Dehydrator Recipes15www.kitchenchatters.com
Energy Bars Made with Blueberries and AlmondsBlueberries are not only full of vitamins, they are also packed full of antioxidants. Almondsare considered to be one of the world’s healthiest foods because they help to protect youfrom diabetes and cardiovascular disease. What could be better for you then creating anenergy bar that is packed with both of these amazing ingredients along with a host of othernutritious and delicious ingredients?Ingredients Instructions1/2 pound almonds1 1/2 cups rolled oats20 Food Dehydrator RecipesStart by preheating the oven to 275 degreesFahrenheit. For this recipe you will need a16www.kitchenchatters.com
1 Cup dried unsweetenedblueberries2/3 Cup maple syrup1/2 Cup unsweetened cranberries1/4 Cup sunflower seeds1/4 Cup sesame seeds1 Tsp ground cinnamonlightly greased 9 inch baking pan.Using a food processor with a good sharpblade, grind the sesame seeds, sunflowerseeds, and almonds until they look like agood coarse meal. Add the blueberries andcranberries to a mixing bowl. Pour in themaple syrup and add the nut and seedmixture. Finally add the cinnamon and stirthe mixture only until everything is evenlycombined.Wet your hands with a little water and thengently mold the mixture into the baking dishprepared earlier. Take your time to makesure the molded mixture is evenlydistributed in the pan for the best results.Place the pan in the preheated oven andbake for approximately one hour or untillightly toasted in appearance. Allow to coolcompletely before removing from thebaking pan. Remove from the pan and cutinto 16 evenly sized bars. You can store yourblueberry-almond bars for up to one weekin an airtight container.20 Food Dehydrator Recipes17www.kitchenchatters.com
Cinnamon Honey Nut Crunch CerealThis recipe more like a traditional cereal than granola, and makes a great snack food aswell as breakfast cereal. Add dried fruits or nuts to give it a few more flavors. This recipe isgrain free and suitable for the paleo diet or you can add oats or granola to it to give it a bitmore bulk. If you cannot find pecan flour you can use all almond flour, or grind up soakedpecans in a coffee grinder to make your own flour.Ingredients Instructions2 cups almond flour2 cups pecan flour20 Food Dehydrator RecipesCombine flours, baking soda, cinnamon, andsalt in a medium size bowl, and whisk them18www.kitchenchatters.com
1/4 cup packed coconut flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt2 cups of milk or coconut milk1/3 cup honey1 tablespoon vanilla extracttogether to combine. Using a smaller bowlwhisk together the milk, vanilla and honeyuntil combined.Add the wet ingredients into the dryingredients and mix well, scraping the sideof the bowl and making sure the flours arewell combined with the wet ingredients. Letthe mixture sit for at least 5 minutes.Stir mixture again and then spoon it outonto silicone mats or fruit roll up trays thatcame with your dehydrator. If you do nothave mats, you can use parchment paper orplastic wrap.Cook the cereal at 165 degrees Fahrenheitin your dehydrator for approximately 10hours. When the cereal has been in thedehydrator for 5 hours, flip it over, breakingit into pieces if necessary in order to do so.Cereal is done when it is crunchy and has nomore damp spots. When the cereal is donecooking, allow it to cool until it is no longerwarm. Break into smaller pieces by hand orplace it in a bag and used a rolling pin tobreak it down into bite size pieces.Store cereal in an airtight container in a cooldry place.20 Food Dehydrator Recipes19www.kitchenchatters.com
Pantry Foods20 Food Dehydrator Recipes20www.kitchenchatters.com
Dried Sliced PotatoesDried potatoes are seen in a lot of processed food products on your supermarket shelves.Lots of people wonder if they can duplicate these themselves and the answer is yes youcan! Dehydrating potatoes can extend their storage time and makes a great addition tosoups, casseroles, and other dishes. They are easy to store, simply put them in an air tightcontainer and store them in a cool dry place and they will last for 6 months to a year.Ingredients Instructions10 pounds of potatoessalt20 Food Dehydrator RecipesPeel potatoes if desired, and slice into 1/8inch thick rounds. Make sure to cut into21www.kitchenchatters.com
uniform slices, this is best done using amandolin, but can be done by hand if youdo not have one. While cutting potatoes, filla large pot with salted water and bring to arolling boil. Dip potato slices in the waterusing a metal colander, deep frying basket,or blanching basket. Once the water comesback to a boil, leave potatoes in the waterfor 8 minutes to blanch.Fill a clean sink with ice water and plungepotatoes in the ice water once they are doneblanching. This stops the cooking andensures that the potatoes do not overcook.Once the potatoes have completely cooledspread them on paper towels to allow themto dry. Add more ice to the sink as neededto ensure the water stays cold whileblanching the remainder of the potatoes.Spread potato slices out on racks that havebeen sprayed with vegetable oil, or use theplastic protector sheets that come with thedehydrator. Make sure to space potatoes sothere is plenty of air circulation betweenthem. Dehydrate at 145 degrees until thepotatoes are completely brittle and do notbend or flex at all.Let dried potatoes cool completely and packin in air tight glass jars and vacuum sealbags for up to a year. Rehydrate by placingin a bowl and covering with warm water for15 to 20 minutes or you can simply add toyour favorite dishes. Be sure to add extrawater as the potatoes will soak up a lot ofthe liquid in whatever recipe you add themto.20 Food Dehydrator Recipes22www.kitchenchatters.com
Dehydrated GarlicDehydrating all of your own spices and herbs not only saves you money but the finishedproduct is fresh and has so much more flavor than what you can buy in the store. Mincedand powdered garlic is very easy to make and this method can just as easily be used forminced and powdered onion, green pepper, and celery. It is best to start out with agedgarlic, you will know it is ready when it gives off a strong odor.Ingredients Instructions5 to 6 heads of garlic20 Food Dehydrator RecipesSeparate the cloves in each head of garlic,cut each end of the clove with a knife and23www.kitchenchatters.com
peel garlic cloves. To make it easier to peelgarlic microwave cloves for approximately 8seconds. You can also place garlic on yourcutting board and smash it with the broadside of your knife. This will break the garlicdown and make it easier to peel.Place peeled cloves in a colander and rinsethem well. Place garlic cloves into a foodprocessor a few at a time and pulse carefullyuntil the garlic is chopped. Do not mince toofinely as dehydrated product will shrink.Load the chopped garlic onto traysspreading thinly. Set temperature ondehydrator to 125 degrees Fahrenheit anddry for 8 to 12 hours or until all moisture isgone.Seal garlic in an air tight bag or jar as is, orprocess in a food processor to make garlicpowder. If your food processor does notcompletely powder the garlic you can eitheruse a coffee grinder, or a mortar and pestleto grind it the remainder of the way. A highpowered blender is another option forpowdering the garlic.20 Food Dehydrator Recipes24www.kitchenchatters.com
Dehydrated Tomato SauceThis recipe has hundreds of possibilities and differs slightly from the tomato powder recipeboth in the types of sauce you use, as well as what you can use it for. This recipe is great forquick easy one pot meals and is great for food storage. Use up extra vegetables in yourgarden and make a great sauce for all of your pasta dish needs. You can either start withyour own homemade tomato based sauce or you can buy sauces in the store. Make amarinara with all of the vegetables and spices you would normally use. This is what you willbe dehydrating.20 Food Dehydrator Recipes25www.kitchenchatters.com
Ingredients InstructionsHomemade or canned marinara orspaghetti saucePrepare your sauce the way you normallywould. This will be the base for all of yoursauces so anything you will put in this saucewill be powdered. You can also add otherdehydrated vegetables to the resultingpowder later if you want.Once the sauce is made and has cooled,pour it onto nonstick teflex sheets or fruitroll up sheets, you can also pour it ontoplastic wrap or parchment paper. Spreadthe sauce fairly thinly, you should put nomore than 8 fluid ounces on an Excaliburdehydrator tray, less on the small rounddehydrator trays. Spread sauce outuniformly to the edges of the sheet.Dry sauce at 135 degrees Fahrenheit for 6 to8 hours or until the tomatoes are leatheryand dry to the touch not sticky. Flip thesheet at 5 hours to speed up the process.Once the leather is completely dry you caneither powder it in a food processor orblender or you can leave it in pieces, theyboth work equally well. Store in an air tightcontainer for up to a year. To rehydratecombine it with equal parts hot water andlet sit until it has completely dissolved.20 Food Dehydrator Recipes26www.kitchenchatters.com
Vegetable PowderThis powder adds a ton of flavor to foods and can be transformed into an instant vegetablesoup base or used as a seasoning for other foods. You can create just the vegetablepowder itself or you can also add spices such as garlic and rosemary to it to create a saltfree seasoning or powdered soup stock.Ingredients Instructions1/2 cup dried tomato chips1/4 cup dried carrot pieces1/4 cup dried celery pieces20 Food Dehydrator RecipesIn this recipe all of the above ingredients aredried first. They are then combined in a foodprocessor, or a coffee or spice grinder and27www.kitchenchatters.com
1/4 cup dried onion pieces1/4 cup dried mushroom pieces2 tablespoons dried parsley1 tablespoon dried garlic powder20 Food Dehydrator Recipesground to a powder. You can also add anyof your favorite spices to this mix. Pepper,rosemary, thyme, and sage are just a few ofthe spices that would make this a greatseasoning and soup base. Store the powderin a mason jar or other air tight container.28www.kitchenchatters.com
Savory Snacks20 Food Dehydrator Recipes29www.kitchenchatters.com
Crunchy Matchstick CarrotsCarrot straws are a great way to get your family eating more vegetables. These crunchytreats are slightly sweet and salt and make a great alternative to eating chips. Add as muchor as little salt as you want, or add other seasonings to get great new flavor combinations.These are gluten and wheat free and low carb making them a perfect snack for most diets.To save time purchase carrots that are already matchsticked and ready to go.Ingredients Instructions3 to 4 large carrots, large bag of babycarrots, or bag of carrots already cut20 Food Dehydrator RecipesIf using regular carrots, cut into the smallestmatch sticks possible. This recipe works best30www.kitchenchatters.com
into matchsticks2 tablespoons of olive oil (or enoughto coat carrots)Salt to tasteif the carrot pieces are as small as possible.Toss matchsticks in oil and salt untilthoroughly coated and let drain slightly.Place matchsticks on dehydrator trays in asingle layer and not touching. If you haveteflex sheets or fruit roll up trays you maywish to use them to prevent the oil fromdamaging your trays.Set dehydrator at 145 degrees anddehydrate for approximately 8 hours. Checkfrequently for desired dryness. For crispmatchsticks, bend a stick, if it bends easilythey are not ready. For best results sticksshould be completely dry and crispy.20 Food Dehydrator Recipes31www.kitchenchatters.com
Tangy Salmon JerkySmoked salmon is a favorite for the holidays, but if you don’t have a smoker, and wouldlove to make something similar, salmon jerky is easy to make and makes a great changefrom the usual beef jerky. This recipe produces a tangy jerky that is reminiscent of thetangy baked salmon you might make for dinner. If you would prefer a smoky salmon thereis a variation for that as well. This salmon jerky can be eaten as a snack alone or can becrumbled over a salad or mixed into a dip for a great flavor change.Ingredients Instructions1/2 cup apple cider vinegar20 Food Dehydrator RecipesFreeze salmon until it is slightly firm but not32www.kitchenchatters.com
1 tablespoon lemon juice1 tablespoon paprika1/2 tablespoon onion powder1/2 tablespoon garlic powder1 1/2 tablespoon salt14 oz. wild salmon partly frozensolid. This makes it easier to get uniformthin slices. Carefully peel the skin off thesalmon by pushing the knife against theskin. Cut salmon into 1/4 inch thick slices.Add all ingredients to a deep mixing bowland whisk until completely combined. Addsalmon slices ensuring that the marinadecovers the salmon, cover and put in therefrigerator for at least 12 hours.Remove salmon from refrigerator and placepieces on paper towel to drain off excessmarinade. Place salmon in the dehydratorand set temperature to 145 degreesFahrenheit. Dehydrate for 3 to 4 hours oruntil it is a dark red brown color. The jerkyshould be dry but slightly flexible andchewy, not crunchy.Store jerky in an air tight container in thefridge or freezer.Variations: If you prefer a smoky salmon,omit cider vinegar and lemon juice and add1/2 cup Worcestershire sauce and 1 1/2teaspoons liquid smoke instead. You canalso make a teriyaki salmon jerky bysubstituting 1/2 cup teriyaki sauce and 1/2cup soy sauce for the vinegar and lemonjuice.20 Food Dehydrator Recipes33www.kitchenchatters.com
Spicy Ground Beef JerkyBeef jerky is great to take camping or hiking or just makes a good high protein snack foranytime. Beef can be expensive, even some of the cheaper cuts, so a good option is tomake your jerky from ground meat. The other advantage of ground meat is the ability towork more flavor into your jerky and having a jerky that is not difficult to chew as somecuts of meat can be. Ground beef jerky is also easy to make because it does not require ameat slicer as other cuts of meat do. All you will need is a jerky press or gun which can beobtained anywhere where dehydrators are sold.20 Food Dehydrator Recipes34www.kitchenchatters.com
Ingredients Instructions5 lbs 90% lean ground beef1/2 cup Worcestershire sauce1/2 cup liquid smoke1/3 cup ketchup4 1/2 tsps. sea salt2 1/4 tsps. Accent seasoning3/4 tsp. garlic powder1/2 tsp. crushed red pepper2 1/4 tbsps. meat tenderizer3/4 tbsp. pepper3 tbsp. brown sugarPlace hamburger in a large mixing bowl andcombined with all of the dry ingredients.With your hands mix hamburger and spicesuntil the spices have been thoroughlyworked through the meat and are evenlydistributed.Press meat with jerky press or gun, and laythem out on wax paper, parchment paperor plastic wrap. Whisk liquid smoke,ketchup, and Worcestershire sauce togetherin a small shallow bowl. Lay strips in bowl tocoat, turning to coat both sides.Place strips on dehydrator trays and allow toair dry. Dehydrate strips at 155 degrees for8 to 10 hours or until the meat is completelydry and has no moisture. To check and see ifthe jerky is done bend strips in half. Thestrips should still be flexible enough to bendwithout breaking, but should not be soggyand should hold their own shape. Keepjerky in an air tight container, either in therefrigerator or for longer storage in thefreezer.Variations: There are a number of differentvariations for ground beef jerky. Instead ofWorcestershire sauce, liquid smoke, andketchup try a bit of Franks Red Hot sauce, ora mixture of teriyaki sauce and soy sauce.You can also add other spices to the meatsuch as rubs, onion powder, or steakseasonings.20 Food Dehydrator Recipes35www.kitchenchatters.com
Sweet Potato ChipsBoth a sweet and savory snack, sweet potatoes are full of vitamins and minerals, and aregenerally considered to be better for you than regular potatoes. The key to a crispy chip isto slice the potato as thinly as possible. A mandolin or meat slicer will give you the bestuniformly sliced chips. Soaking the slices before dehydrating them will also affect how crispyour finished product will be. There are several variations is you prefer a flavored chip.Ingredients Instructions2 to 3 sweet potatoes1 to 2 teaspoons of olive oil for each20 Food Dehydrator RecipesPeel and slice sweet potatoes. A mandolin isbest for slicing, but you can slice by hand36www.kitchenchatters.com
sweet potato you sliceSea salt to tasteprovided you are careful to slice them asthinly as possible.Soak slices in a bowl of water for one hour.Change water after the slices have beensoaking for 30 minutes. Drain sweet potatoslices on paper towels, wiping up any excessmoisture.Places slices in a bowl and drizzle with oil.Stir potatoes to coat evenly, add a bit moreoil if necessary. Season the slices with thedesired amount of salt, depending on howsalty you like your chips.Place the sweet potatoes on dehydratortrays, using teflex mats if available.Dehydrate at 145 degrees Fahrenheit forabout 12 hours or until the chips are crispy.Check frequently by breaking a small pieceof potato, it should not bend but break.Variations: There is no end to the differentvariations you can try with these chips. Forspicy chips add a bit of taco seasoning orchili powder when you salt them. For gardenchips sprinkle Mrs. Dash over your chipsbefore you put them in the dehydrator. Fora sweet chip omit salt and sprinkle with a bitof cinnamon and sugar. You can also drizzlea small amount of maple syrup on yourchips before drying them. These will be a bitsticky when done but are a great treat forthe sweet tooth in the house.20 Food Dehydrator Recipes37www.kitchenchatters.com
Sweet Snacks20 Food Dehydrator Recipes38www.kitchenchatters.com
Coconut Apricot CookiesCookies are the comfort snack of both the young and old. Your child will love nothingbetter than to come home to a snack of cookies with a big glass of milk or juice. Mostmoms wan
20 Food Dehydrator Recipes . Food Dehydrators are very versatile machines that can be used to make a wide variety of food items. We have compiled a list of 20 delicious recipes from Breads and breakfast bars to snacks and desserts. Make sure to also have a look at our . food dehydrator reviews page if you are in the market for a new dehydrator.
