Delicious Dehydrated Food Recipes!

Zucchini Chips

Try this healthy alternative to potato chips

1. Slice Zucchini into ¼ inch

2. Dry in a Excalibur Dehydrator at 105F until crispy

3. Eat the chips plain, dip in avocado or guacamole, or add to cold raw soups or salads. Makes 1-10 servings.

Vegan Cheese Dip

You’ll be amazed how delicious homemade cheese tastes when you try this dip!

Ingredients:

1 cup macadamia nuts, soaked for at least 15 minutes

1 chopped bell pepper

Cayenne pepper to taste

Sea salt to taste

Directions:

 In a blender, combine all ingredients into a smooth sauce. Add sea salt and cayenne to your liking

Salmon Jerky

Make this Salmon jerky your own with a mixture of your favorite seasonings!

Ingredients:

1 Cup Salt (not iodized)

2 ½ cups Light brown sugar

¼ cup Soy sauce

1 gallon Water

Salmon filets, skin removed

Cayenne pepper, optional

Directions:

1. Place salt, brown sugar, soy sauce, and water into a pot. Bring to a boil and stir until sugar has dissolved. Remove from heat and let cool to room temperature.

2. Slice salmon lengthwise (not across the width) into strips ¼- to ½-inch thick. Place the salmon strips in the cooled brine and refrigerate for 8 to 10 hours to marinate.

3. Drain the brine. Rinse the salmon with clean water and let drain. Pat dry with paper towels.

4. Spray dehydrator racks with vegetable oil. Place salmon strips on racks, not touching so air can circulate. Sprinkle with cayenne pepper to taste. Dry to desired doneness according to dehydrator manufacturer's recommendations.

5. The drying time could take 8 hours or more, depending on the method and how dry you like the jerky.

6. Store salmon jerky in an airtight container or ziptop bag.

Tropical Fruit Roll

This tropical fruit roll is easy to make.

Ingredients:

1 ½ cups Chopped mango

1 cup Raspberries

Directions:
1. In a food processor, puree mango and raspberries.

2. Spread out to ¼ inch thickness, as evenly as possible, on a leather sheet or a drying tray lined with parchment paper, leaving it slightly thicker around the edges. Dry at 130°F.

3. Leather should be evenly translucent, with no visible moist spots, and should still be flexible.

4. Use very ripe mangos for best flavor and texture.

These recipes are provided courtesy of Excalibur.