Dehydrator Recipes: Our favorite creations with the dehydrator

Estimated reading time: 2 Minutes

Whether you're looking to preserve fruits, vegetables, and mushrooms, dry flowers, garden and wild herbs, or create fine raw food wraps, granola bars, fruit leather, or gluten-free crackers - with a food dehydrator, you can expand your culinary horizons and add gourmet touches to your meals. Here, we present a selection of dehydrator recipes that enrich our culinary everyday life:

Dehydrator Recipes Overview

• Wild Garlic Chips
• Elderflower Crunch
• Strawberry Fruit Leather
• Mango Fruit Leather
• Sweet Potato Chips
• Beetroot Chips
• Dried Mushrooms and Mushroom Powder
• Gluten-Free Raw Wrap
• Kale Chips "Asia Style"

Dehydrator vs. Oven

If you don't have a food dehydrator at home, you can try some recipes in the oven - for example, all kinds of vegetable chips or drying vegetables in general. However, our experience shows that with a food dehydrator, you can achieve more precise, uniform, and flavorful drying results. You also don't have to worry about your food burning. In our opinion, if you want to work in raw food mode, a dehydrator is essential. It opens up new culinary worlds for you!

Advantages of preparing with a food dehydrator:

• Preservation of the full nutrient content of the dehydrated food through drying in raw food quality up to 42 degrees Celsius
• More flavorful drying results - such as with dried tomatoes or mushrooms
• Even and precise drying
• No burning of ingredients - e. G., with vegetable chips
• Production of larger quantities - particularly beneficial for preserving fruits and vegetables at harvest time
• Possibility to make raw food pizza, wraps, and cakes

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Wild garlic chips

With olive oil and salt

Prep Time 10 Min

Perform Time 06:08 Hours

Total Time 06:18 Hours

Amount 50 g

Calories 267 kcal

Cuisine crisps

Author Carla from GrueneSmoothies.com

5 / 5 out of 395 Reviews

 

Ingredients

• 50 g wild garlic
• 2 tbsp olive oil
• Salt to taste

 

Instruction

1. Wash the wild garlic leaves; pat dry thoroughly and lay out individually on dehydrator sheets.
2. Brush all the leaves with oil and dry in the dehydrator at 42 degrees Celsius until the leaves are nice and crispy and firm. It took us about 8-10 hours.
3. Remove the wild garlic chips and sprinkle with salt.
4. Enjoy from the heart!
5. Alternatively, you can prepare the wild garlic chips in the oven. However, this works best at high temperatures for a short time, so that the wild garlic chips no longer have raw food quality.
6. Preheat the oven to 140 degrees Celsius with circulating air.
7. Brush wild garlic leaves with oil and place on a baking sheet lined with parchment paper.
8. Bake for 5-8 minutes. Check frequently to see if the leaves are already crispy and make sure they do not burn!
9. The leaves are ready when they are firm.
10. Sprinkle with salt.
11. Enjoy from the heart!

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Elderflower Crunch

From pickled elderflowers

Prep Time 10 Min

Perform Time 06:08 Hours

Total Time 06:18 Hours

Amount 50 g

Cuisine Crunch

Author Carla from GreenSmoothies.de

5 / 5 out of 381 Reviews

 

Ingredients

• 10-15 Elderflower umbels depending on how many flowers fit into your food dehydrator

 

Instruction

1. For the elderflower crunch, we use elderflowers that were previously used to make elderflower syrup. After straining the syrup, gently squeeze the soaked elderflowers and spread them out on the dehydrator sheets.
2. Dry in the dehydrator at 42° until the flowers are dry and crispy. Depending on the dehydrator, this can take between 8-10 hours.
3. Stored in an airtight container, the elderflower crunch will last forever and makes a delicious topping for muesli, porridge, chia bowls, smoothie bowls, or even savory dishes like salads and soups.
4. Enjoy from the heart!

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Strawberry fruit leather

With passion fruit and dates

Prep Time 10 Min

Perform Time 08:00 Hours

Total Time 08:10 Hours

Amount 350 g

Calories 30 kcal

Cuisine Fruit leather

Author Svenja from GrueneSmoothies.com

5 / 5 out of 406 Reviews

 

Ingredients

• 300 g fresh alternatively: frozen strawberries
• 1 passion fruit only the pulp
• 3 Medjool dates pitted
• 1 tsp lime juice
• zest of one lime
• 1 thin slice of ginger

 

Instruction

1. Wash strawberries and lime. If using frozen strawberries, let them thaw beforehand.
2. Then, put all ingredients into a blender and puree into a uniform mass at maximum speed.
3. Next, spread the fruit leather mixture onto two dehydrator sheets with edges and dry for approximately 8-10 hours in the food dehydrator at 42 degrees Celsius.
4. Afterward, cut into 3 cm wide strips and roll up. Stored in an airtight container, the fruit leather rolls are long-lasting like dried fruit.
5. Enjoy from the heart!

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Mango fruit leather

With orange, ginger, and vanilla

Prep Time 10 Min

Perform Time 08:00 Hours

Total Time 08:10 Hours

Amount 350 g

Calories 312 kcal

Cuisine Fruit leather

Author Svenja from GrueneSmoothies.com

5 / 5 out of 392 Reviews

 

Ingredients

• 250 g Mango alternatively: frozen mango
• 1 large orange peeled
• 25 g honey unprocessed and cold-pressed
• Vanilla as desired

 

Instruction

1. Peel and remove the core from the mango; peel the orange. If using frozen mango, let the mango pieces thaw beforehand.
2. Then put all ingredients into a blender and puree into a smooth mixture on maximum speed.
3. Next, spread the fruit leather mixture onto two dehydrator sheets with borders and dry in the food dehydrator at 42 degrees for about 8-10 hours.
4. After that, cut into 3 cm wide strips and roll up. Stored in an airtight container, the fruit leather rolls are long-lasting like dried fruit.
5. Enjoy from the heart!

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Sweet Potato Chips

With smoked paprika and olive oil

Prep Time 10 Min

Perform Time 08:00 Hours

Total Time 08:10 Hours

Amount 100 g

Calories 378 kcal

Cuisine Chips

Author Carla from GrueneSmoothies.com

4 / 5 out of 7 Reviews

 

Ingredients

• 1 kg sweet potato
• 2 tbsp olive oil
• spices to taste we used salt, smoked paprika, garlic powder, and pepper)

 

Instruction

1. Peel the sweet potatoes.
2. Using a sharp knife or a mandoline slicer, cut the sweet potatoes into very thin slices, ideally about 1 mm thick.
3. Place the slices in a bowl and mix with olive oil and your desired spices until all the slices are evenly coated.
4. Spread the seasoned sweet potato slices onto the dehydrator trays lined with dehydration sheets. Make sure the slices do not overlap to allow for good air circulation.
5. Dehydrate at 42°C in the dehydrator until the sweet potato chips are crispy. This can take between 5 to 8 hours, depending on the dehydrator. The exact time will also depend on the thickness of the slices and the desired level of crispness. It's always a good idea to check the chips regularly to ensure they don’t burn or get too dark.
6. Once the chips are nice and crispy, remove them from the food dehydrator and let them cool completely before serving or storing in an airtight container.
7. Enjoy from the heart!

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Beetroot chips

With sea salt flakes and thyme

Prep Time 10 Min

Perform Time 08:00 Hours

Total Time 08:10 Hours

Amount 50 g

Calories 189 kcal

Cuisine Chips

Author Carla from GrueneSmoothies.com

3.5 / 5 out of 7 Reviews

 

Ingredients

• 500 g beetroot
• 1 tbsp olive oil
• Spices to taste ( e.g., sea salt flakes and ground thyme)

 

Instruction

1. Peel the beetroot and then slice it into very thin rounds, ideally no thicker than 1 mm, using a sharp knife or, even better, a mandoline slicer.
2. Spread the beet slices on the dehydrator trays lined with dehydrator sheets. Make sure the slices do not overlap so that air can circulate properly.
3. Next, lightly brush the slices with olive oil using a brush and sprinkle on the spices—here, ground thyme and sea salt flakes.
4. Dehydrate at 42°C until the beet chips are crispy. This can take anywhere from 5 to 8 hours, depending on the dehydrator. The exact time will, of course, also depend on the thickness of the slices and the desired level of crispiness. It’s best to check the chips regularly to ensure they don’t burn or become too dark.
5. Once the chips are nice and crispy, remove them from the dehydrator and let them cool completely before serving or storing them in an airtight container.
6. Enjoy with all your heart!

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Dried mushrooms and mushroom powder

From fresh forest mushrooms

Prep Time 10 Min

Perform Time 08:00 Hours

Total Time 08:10 Hours

Amount 350

Calories 1036 kcal

Cuisine Dried mushrooms

Author Svenja from GreenSmoothies.de

2.5 / 5 out of 3 Reviews

 

Ingredients

• 350 g Forest mushrooms we used porcini mushrooms

 

Instruction

1. Slice mushrooms. The thicker the slices, the longer the dehydration process will take.
2. Then, spread the sliced mushrooms on the trays of your food dehydrator and dry at 42 degrees for about 8 hours.
3. Once the mushrooms are nicely dried, you can easily process them into mushroom powder using a blender, which you can use to thicken and season sauces, stews, or soups.
4. The dried porcini mushrooms are shelf-stable for years in an airtight container. To use them in a mushroom dish, simply soak them in warm water overnight.
5. Enjoy from the heart!

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Gluten-free raw food wraps

With salad-vegetable filling and guacamole dip

Prep Time 30 Min

Perform Time 12:30 Hours

Total Time 13:00 Hours

Amount 2 wraps

Calories 1034 kcal

Cuisine wrap

Author Svenja from GrueneSmoothies.com

5 / 5 out of 388 Reviews

 

Ingredients

• For the wraps:
• 120 g fresh spinach
• 300 g zucchini
• 250 vegetable onion (preferably Tropea onion)
• 130 g celery stalks
• 2 tbsp lime juice
• 2 tbsp psyllium husks
• 2 tbsp flaxseeds
• 4 dates pitted
• 1 tsp sea salt
• 150 ml water
• some black sesame seeds, gomasio, or hemp seeds for sprinkling
• For the guacamole dip:
• 1 ripe avocado pitted
• 120 g cucumber (coarsely chopped)
• juice of a large lime
• 2 tbsp chopped mint
• 2 tbsp chopped parsley
• 2 tbsp chopped dill
• 1 spring onion
• 3 tbsp apple cider vinegar
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• a good pinch of cayenne pepper
• water as needed
• For the filling:
• 1 heart of Romaine lettuce
• 1 red bell pepper
• 1 yellow bell pepper
• 1/4 head of red cabbage
• 1/2 cucumber
• 1-2 carrots

 

Instruction

1. For preparing the wraps: Wash lettuce, celery, and zucchini. Peel and quarter the onion, and chop the celery and zucchini into small pieces.
2. Put all ingredients in the blender and blend until smooth at maximum speed.
3. Pour the mixture onto the edge of dehydrator trays to form wraps. Depending on how thick the wrap mixture is spread and the size of the dehydrator trays, the prepared amount will yield 2-3 wraps.
4. Sprinkle with black sesame, gomasio, or hemp seeds as desired.
5. Dry the wraps in the dehydrator at 42 degrees Celsius for 12-16 hours until they are no longer moist, soft, and flexible.
6. Once ready, seal them airtight in a refrigerated storage container where they will keep for up to a week.
7. For preparing the guacamole: Once the wraps are done, prepare the guacamole dip for spreading and the vegetable salad filling: Wash herbs and cucumber for the guacamole.
8. Chop the cucumber and put together with all other ingredients in the blender, blending at maximum speed until you have a smooth mixture.
9. For preparing the filling: For the filling, wash all ingredients, deseed the bell pepper, remove the outer cabbage leaves, pat dry or spin the lettuce, slice into long strips; chop the red cabbage; cut the bell pepper, carrots and cucumber into sticks.
10. Generously spread the wraps with guacamole, fill the center with salad and vegetables, and roll up.
11. For dipping the wraps, we recommend our Miso Ginger Dressing. All done.
12. Enjoy from the heart!

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Kale Chips "Asia-Style

With soy sauce, ginger, and Gochugaru chili flakes

Prep Time 10 Min

Perform Time 08:00 Hours

Total Time 08:10 Hours

Amount 250 g

Calories 495 kcal

Cuisine Chips

Author Svenja from GrueneSmoothies.com

5 / 5 out of 386 Reviews

 

Ingredients

• 250 g kale
• 3 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1/2 tsp sea salt
• 1 g fresh ginger, peeled; alternatively: 1-2 pinches ginger powder
• 1 level tsp Gochugaru chili flakes
• 1 tsp sesame seeds for sprinkling

 

Instruction

1. Wash kale, pat dry, remove stems and larger veins, and tear into bite-sized pieces.
2. For the marinade, finely chop the ginger and mix with the remaining ingredients.
3. Place kale in a bowl and massage with the marinade. Then sprinkle with sesame seeds and spread on dehydrator sheets. Dry at 42° in the dehydrator until kale chips are crispy. Depending on the dehydrator, this may take between 8-12 hours.
4. Enjoy from the heart!

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Which dehydrator recipe do you like the most?

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