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<\/figure>\n\n\n\n4. Peppers<\/h5>\n\n\n\n
How to dry Peppers in a Dehydrator – well it is very similar, except with peppers you can use different colored varieties, the result is a confetti of colors.<\/p>\n\n\n\n
First remove the ribs and seeds and slice approximately \u00bc inch thick or chop roughly if you are going to add them to soup.<\/p>\n\n\n\n
How long to dehydrate peppers? <\/p>\n\n\n\n
Either according to the manufacturer’s instructions of your dehydrator, or the recipe is in the oven at 16-180\u00b0F for 4 to 6 hours.<\/p>\n\n\n\n
PRO TIP: Dried peppers are fun for soup mixes – sprinkle them on the top and watch the color pop!<\/strong><\/p>\n\n\n\n Better for you than french fries. These dehydrated peas make a sweet snack.<\/p>\n\n\n\n First trim and remove the tops and strings. Blanch in boiling water for no more than 2-3 minutes, and shock in an ice bath.<\/p>\n\n\n\n If you have a food dehydrator – dehydrate according to the manufacturer’s instructions, or in the oven at 200\u00b0F for 4 to 6 hours.<\/p>\n\n\n\n Who would have thought – the humble beet is can make a tasty treat.<\/p>\n\n\n\n Peel and cut the beets into small wedges approximately 1\/4 inch thick. Blanch in boiling water for no more than 1-2 minutes.<\/p>\n\n\n\n Now here is the trick – according to taste – add salt (\u00bd teaspoon), chilli flakes (pinch) and garlic flakes (\u00bd teaspoon) (or finely chopped real ones). Use 1 tablespoon organic olive oil and some juice from a \u00bd lime or lemon.<\/p>\n\n\n\n Toss all this together in a large glass bowl (not metal) – and then dehydrate in your oven for approximately 3-4 hours at 180-200 F.<\/p>\n\n\n\n Test after 2 hours is the beet chewy yet, you do not want to over dry them.<\/p>\n\n\n\n Scrub carrots in cold water. Cut the tops off. Chop into small chunks… about 1\/4 inch thick – or slice into strips also about \u00bc inch thick <\/p>\n\n\n\n Blanch carrots for no more than 3 to 4 minutes. Then simply plunge into ice water to stop the cooking.<\/p>\n\n\n\n Dehydrate according to the manufacturer’s instructions, or in the oven at 200\u00b0F for 3 to 4 hours. With Carrots – check after 2 hours for crispy, but not over dry.<\/p>\n\n\n\n This is one of my favourite snacks:<\/p>\n\n\n\n Peel and strip the corn of strings. Blanch for 1-2 minutes. Then stop the cooking process by plunging into cold water. Slice off the corn with a sharp knife.<\/p>\n\n\n\n Dehydrate according to the manufacturer’s instructions, or in the oven at 120\u00b0F for 3 to 4 hours. – check after 2 hours for crispy, but not over dry.<\/p>\n\n\n\n Dehydrating mushrooms will not only retain but even gain flavor especially in a food dehydrator. I recommend a food dehydrator for mushrooms as they are quite fragile and dehydrating them gently is important. <\/p>\n\n\n\n First, clean the mushrooms. Try to get all the dirt off the mushrooms with a soft brush.<\/p>\n\n\n\n Slice the mushrooms into pieces that are approximately 1\/4 to 1\/2 inch thick. <\/p>\n\n\n\n Dry the sliced mushrooms at 110 F until the pieces are dry (3-5 hours) or follow specific instructions that come with your dehydrator.<\/p>\n\n\n\n Let the dried mushrooms cool completely before storing them.<\/p>\n\n\n\n5. Sugar Snap Peas<\/h5>\n\n\n\n
6. Beet Jerky !!<\/h5>\n\n\n\n
7. Carrots<\/h5>\n\n\n\n
8. Corn<\/h5>\n\n\n\n
9. Mushrooms<\/h5>\n\n\n\n
10. A Food Alternative to Potato Chips: Munchy, Crunchy, and Healthy!<\/h5>\n\n\n\n
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