Pick Your Veggies
Vegetables are also ridiculously easy. Most vegetables can be dried at 125°F until dry. Some with higher moisture content, like zucchini and cucumber, can be dried at 135°F. Frozen mixed vegetables: Dry at 125°F for 6–8 hours; 1 lb. Dehydrated veggies work great for adding to soups later, grinding up as spice, and honestly just snacking. Add some salt and you’re good.
There’s no need to cook or steam a vegetable before dehydrating it if you would eat it raw already. All you have to do is clean it, cut it in slices, and spread the slices in a single layer on your dehydrator tray or baking sheet. You can go either way with carrots, but steaming them will turn them a nice dark orange when dried.
For veggies you would normally cook before eating (think corn, peas, and green beans), steam them for ten minutes tops, then dehydrate them after to complete the job.
Forget kale chips, think full-on veggie chips. If you haven’t had the veggie chips available in the bulk aisle of Sprouts grocery stores, you’re missing out. If you and the kids aren’t making your own version at home, you’re really missing out.
Here’s the ingredient list, but really just buy whatever’s on sale, and a few random things to get your kids trying more. Dry them up, then toss them all together with that bit of oil, starch, and salt, and you’ve got a really delicious snack from the earth that's full of vitamins.
- • Carrots
- • Green Beans
- • Yellow Sweet Potato
- • Purple Sweet Potato
- • Squash
- • Canola Oil
- • Corn Starch
- • Sea Salt
Bonus recipe: dehydrated sweet potatoes with cinnamon and sugar sprinkled on top. At least one kid will finish the bag around the campfire without saying a word.