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Embark on a culinary journey with the magic of dehydrated recipes, where every pantry ingredient holds the potential for flavor-packed dishes.
Dehydration, an age-old technique with a modern twist, not only extends the life of your favorite produce but also intensifies their tastes, adding a new dimension to your cooking. Imagine sun-dried tomatoes bringing a burst of summer to your pastas or chewy, dehydrated mushrooms elevating a simple stew.
This post will guide you through the art of food dehydration, offering creative recipes and practical tips to harness these concentrated flavors in your daily meals.
Get ready to discover the convenience and taste of a pantry stocked with dehydrated wonders—where great cooking is just a sprinkle away!
What Is Dehydrated Food?
Dehydrated food is a type of food preservation method. It involves removing moisture from the food and then heating it to a high temperature to drive off most of its water content.
The process dehydrates the food to the point that it can be stored for more extended periods of time without losing nutritional value —unlike freeze-drying or sun-drying, which can cause some nutrients to be lost.
Aside from that, many different types of dehydrated foods, including fruit and vegetables, meat, beans, and even grains.
And we’re going to discuss some of them below:
Best Dehydrated Recipes
1. Chicken Jerky
Dehydrating chicken Jerky is a great way to preserve the flavor and nutrients of your favorite chicken recipes.
There are many ways to dehydrate chicken, including using a food dehydrator, but we’ve found that oven-drying is the best for making jerky with minimal effort.
You must dry your chicken jerky thoroughly before storing it in an airtight container. If you don’t, moisture will cause mold or mildew to grow on the meat—no one wants that!
Once you’ve dried your jerky for at least three days (four is even better), you can store it in an airtight container until you’re ready to use it.
2. Dehydrated Carrots Veggie Chips
Dehydrating vegetables is a great way to preserve them, and it also allows you to make chips full of flavor and crunch.
The carrot chips are made with six ingredients: carrots, oil, garlic powder, salt, and sometimes paprika.
They’re delicious on their own or as an addition to salads or soups.
And this is how you do it.
First, assemble your ingredients:
- 2 cups of carrots, cut into slices (about 1 lb.)
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika (optional)
Directions:
Mix all ingredients in a large bowl, then spread on dehydrator trays covered with plastic wrap or parchment paper.
Dehydrate at 105 degrees F for 12 hours until dry to the touch. Although the size and thickness could affect the drying hours.
So have that at the back of your mind.
Next is to remove from the trays and store in an airtight container for up to 1 year.
3. Salt and Vinegar Cucumber Chips
These salt and vinegar cucumber chips are a great snack to have on hand when you need something salty and crunchy.
The best part about these chips is that they don’t require much prep! You wash your cucumber, cut it into thin slices, and then toss it with some salt and vinegar. That’s it!
But these are the ingredients you need:
- One cucumber
- Two tablespoons olive oil
- Three tablespoons apple cider vingar
- 1 tablespoon salt, plus more to taste
Directions:
Cut the top off of the cucumber and scoop out the seeds. Thinly slice the cucumber into chip-shaped pieces using a mandoline or vegetable peeler.
Mix the oil, vinegar, and salt in a small bowl until well combined. Pour over the sliced cucumber and toss until well coated with sauce.
Place on a baking sheet in an even layer and bake at 350 degrees for 30 minutes or until crisp. Serve immediately or store in an airtight container for up to a week.
4. Homemade Raisins
Make Homemade Raisins in the oven, dehydrator, or slow cooker.
You can make raisins from fresh fruit and dried fruit with a bit of time and effort.
And remember to refrigerate it so it will be available at all times. These are great treats to add to soups, stews, salads, and other dishes.
5. Mediterranean Eggplant Chips
You’ve got to try these Mediterranean Eggplant Chips! They’re so easy to make, but they’re so tasty. You can eat them as an appetizer or a side dish, and they will be the star of your next party.
What you need:
- One eggplant
- 1/2 cup bread crumbs
- 1/2 cup olive oil (plus more for drizzling)
- salt and pepper to taste (optional)
How to make it:
Preheat oven to 425°F. Cut the eggplant in half lengthwise, then cut each half into four pieces. Place the cut side on a baking sheet lined with foil or parchment paper, then bake until soft and browned, about 20 minutes.
Let cool on the baking sheet for 5 minutes before removing from the baking sheet. Mash up with a fork or potato masher until it’s mostly smooth but still has some texture—this will give it that delightful crunch!
6. Chipotle Deer Jerky
Homemade deer jerky is so much better than store-bought!
Dehydrating it is like a breeze. Moreover, it’s ideal when you need access to fresh meat.
And the following steps show how you can do it:
- Cut your deer into strips or cubes.
- Put the strips in a bowl and pour boiling water over them until they’re submerged by about an inch (2cm).
- Cover the bowl with plastic wrap and let them sit in the fridge overnight or for at least 12 hours.
- Rinse off any remaining pieces of meat, then put them in a dehydrator until they’re scorched—about 4-6 hours, depending on how evenly heated your dehydrator is set up to work with food products like this one!
- Store your jerky in an airtight container in the fridge or freezer until ready to use it again
7. Dehydrated Sweet Potato Chips
These dehydrated sweet potato chips make a great snack or a side to any meal. They’re great with dips, guacamole, and salsa—or just by themselves!
You can make them in about an hour, but waiting for them to be done will feel like forever.
Ingredients:
- One sweet potato
- 1/4 cup water
- 3/4 cup coconut oil or olive oil, melted
Directions:
Peel the sweet potato and cut it into small pieces. Put in a saucepan with water and bring to a boil.
Pour through a colander to remove excess starch, then place on paper towels to absorb any remaining moisture. Pat dry with additional paper towels.
Place chips in a single layer on dehydrator trays and dehydrate at 135°F for 12 hours or until completely dry and crisp (test by snapping).
Or place in oven at 250°F for 1 hour to 2 hours, occasionally turning until crisp; test by snapping chips between your fingers to ensure they’re dry enough before storing in an airtight container!
8. Dehydrated Blueberries
Blueberries are a staple of the summertime—they’re sweet, leafy, and fruity, making a great addition to any dessert.
But sometimes, you need to have a blueberry that’s already dehydrated.
Here’s how you do it:
- Mix 1 cup of water and 1 cup of sugar in a saucepan over medium heat.
- Bring to a boil for three minutes.
- Add the blueberries, constantly stirring until all the berries are coated with syrup, about 3 minutes.
- Remove from heat and let stand for 10 minutes to cool slightly before adding to your dehydrator tray, where it will be packed in tightly with other berries or fruit slices (like apples).
- Dehydrate at 135 degrees F until completely dry, about 12 hours or overnight on a low heat setting if using an electric dehydrator; or 6-8 hours on high heat setting if not using an electric dehydrator unless otherwise noted by manufacturer instructions.
9. Homemade Seasoned Crispy Kale Chips
A Dehydrated Homemade Seasoned Crispy Kale Chips is a healthy and tasty snack you can easily make.
This recipe uses the best ingredients to create an excellent crispy kale chip that will satisfy even the most hardcore kale chips fan.
The first step in this recipe is to process the kale in a food processor or blender until it becomes a smooth paste.
Then, add in the spices and mix well.
Next, spread some of this mixture onto dehydrator trays and dry at 135 degrees Fahrenheit for about 6 hours or until they are dehydrated and crispy.
Finally, store them in airtight containers away from light or heat to preserve their freshness.
10. Pear Chips
Dehydrated Pear Chips are a delicious, high-protein snack perfect for any time of day.
They are made from pears dehydrated and then rehydrated with water.
The result is a crunchy, delicious snack you can enjoy on their own or use as an ingredient in other recipes.
Ingredients:
- One lb. dried pears (about ten large)
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 tbsp lemon juice (or lime juice)
- 1 tsp vanilla extract
Directions:
Preheat your oven to 225°F. Line a baking sheet with parchment paper or foil and set aside.
Place the dried pears in a bowl and cover them with water; let sit for 30 minutes. Drain the pears, reserving 3/4 cup of the soaking liquid (you’ll use this later).
Place the drained pears into a food processor or blender and add the reserved soaking liquid, sugar, lemon juice (or lime juice), and vanilla extract; blend until smooth and creamy.
Pour into a large bowl with a spatula and stir any remaining pieces of fruit that may have fallen out of their skins during processing.
Set aside for 5 minutes to cool slightly before pouring back into an airtight container or resealable plastic bag for storage at room temperature until ready to serve!
11. Dehydrated Mango
Mango chips are a great snack but can be hard to find. You probably have mango powder in your spice cabinet, but it’s different from the real thing.
I wanted to create a recipe that could be made without dehydrating equipment but still tasted like real.
It took a little trial and error, but I finally came up with this delicious dehydrated mango chips recipe you can make at home!
Use this recipe as an alternative to store-bought chips or an appetizer during parties and get-togethers.
The best part is that these dehydrated mango chips are much healthier than their traditional counterparts.
12. Dehydrated Pumpkin Pie Leather Roll-Ups
The best pumpkin pie leather roll-ups are a delicious way to enjoy your favorite pumpkin pie without the guilt!
The key to the perfect leather roll-up is using a dehydrator. If you don’t have one, you can use your oven. Just make sure that you use a low-temperature setting and keep an eye on it, so it doesn’t burn.
It’s also important to use real butter in this recipe instead of margarine or shortening.
The butter gives the roll-ups their rich flavor and makes them taste homemade.
You’ll be need:
- 1 pumpkin, peeled and cubed (about 1 lb)
- 1 cup of water
- 3/4 cup of sugar
- 1/2 tsp of salt
- 1/2 tsp of cinnamon
- 1/2 tsp of nutmeg
To make this recipe, in a medium saucepan over medium heat, combine the cubed pumpkin with 1 cup of water.
Cook for about 15 minutes or until most of the liquid has evaporated, stirring occasionally.
In a small bowl, stir together the sugar, salt, cinnamon and nutmeg until combined.
Add this mixture to the saucepan and cook for another 15 minutes or so until most of the liquid has evaporated.
Remove from heat and let cool slightly before transferring to a large ziplock bag.
Seal bag tightly and refrigerate overnight or at least 4 hours prior to using on leather project.
13. Watermelon Candy Fruit Strips
Watermelon Candy Fruit Strips are an easy, fun treat to make with your kids. They’re also a great way to use up that leftover watermelon you’ve got in the fridge.
To make these candied fruit strips, you will need the following ingredients:
- 1 cup sugar
- 1/2 cup water
- 1/3 cup lemon juice
- 18 ounces watermelon, diced (about 3-4 cups)
- 2 teaspoons vanilla extract
Directions:
In a small bowl, combine sugar and water. Stir to dissolve sugar.
Add lemon juice and stir again. Let it thicken for ten minutes. Set aside to cool completely.
Meanwhile, cook diced watermelon in 2 tablespoons of butter in a small saucepan over medium heat until tender, about 5 minutes.
Add cooled syrup and vanilla extract; mix well.
Pour into a large baking pan; let cool completely before cutting into strips.
You can store it in an airtight container for up to 1 month at room temperature or up to 3 months if refrigerated.
Frequently Asked Questions
What Are The Best Foods To Dehydrate?
The most common foods that people dehydrate are:
- Vegetables: broccoli, carrots, cabbage, beets, mushrooms, zucchini, beets.
- Fruits: apricots, apples, cherries, grapes, bananas, mangos, peaches.
- Lean meats: chicken, beef, fish, jerky.
- Herbs: basil, thyme, sage, dill, oregano, mint, lavender, rosemary, marjoram.
- Sauces and syrups: barbecue sauce, maple syrup, jam, pizza sauce, spaghetti sauce, molasses.
However, there are plenty of other options out there. It’s important to note that not all vegetables taste good when they’re dried, so it’s essential to choose the ones that you enjoy eating.
What Foods Cannot Be Dehydrated?
There are a lot of dehydrated foods, but there are also some that cannot be dehydrated. Here’s a list of what foods cannot be dry:
- Avocadoes
- Olives
- Juices
- Store-Bought Condiments
- Fatty Meats
- Butter
- Milk
- Eggs
- Chocolate
- Nuts
- Cereal and grains
What Is The Easiest Thing To Dehydrate?
Herbs are the easiest to dehydrate because they are generally deficient in moisture, don’t require much preparation, and are easily preserved.
Mostly, they don’t lose their flavor when stored for long.
How Long Is Dehydrated Food Good For?
Four months to 1 year —give or take.
That depends on how you store it and what dehydration process was used when making it (whether it was flash or slow).
Generally speaking, if your dried fruits or vegetables were dehydrated using an oven-drying method (such as convection ovens), they’d last for about four months after opening.
But don’t be surprised if some items taste better than others after this time has passed!
Can You Dehydrate Eggs?
Yes, you can dehydrate eggs. It’s also a great way to preserve eggs when you need them.
And dehydrating them is pretty easy, with only one adjustment: the type of food dehydrator you use.
A traditional fan-forced dehydrator is best for this. Still, if you don’t have one or want a bigger capacity than what a fan-forced model offers (or if you wish to your dehydrated eggs to be less brittle), then an electric oven-safe food dehydrator is your best option.
I carefully pour the eggs into your dehydrator’s fruit leather tray, ensuring that it is on a flat surface.
Dehydrate eggs for 8-10 hours at 140 degrees, ensuring they are dried out (not merely shriveled) and hard.
Conclusion
The idea of dehydrating food is weird.
Nevertheless, it’s a great way to make sure that you have tasty, homemade treats that are preserved and ready to eat 24/7—without having to be refrigerated.
So grab your Excalibur Dehydrator, whip up a batch of these fantastic recipes, and enjoy!
Again, there are still many recipes you can prepare and dehydrate to enjoy at your convenient time.
I’ve only provided so many above.
