101 Dehydrator Recipes

Unlike other methods of long-term food preservation, dehydrating foods is simple and easy for all.

You can dive right in, no matter your culinary experience, and come out with great results.

Dehydrators can be inexpensive, like the Nesco American Harvest dehydrator, or the more expensive and impressive like the Excalibur 2900 with 9 trays.

I am trying to get my hands on an Excalibur so I can experience for myself what the differences are and share with you if it’s worth it to spend the extra $$. The amazon ratings on both dehydrators are very good. If I get one, I will do some comparisons and will let you know what I find.

Meanwhile, I am going to compile 101 dehydrator recipes for you to try and will feature one each Thursday.

Although I will be adding recipes from around the web as I find them, I encourage you to add your own to the link-up below. A link back to here from the post you are sharing would be great. I will be featuring a new recipe each week, but only from those recipes that link back to this post.

If you are interested in a recipe books that you can hold in your hands, I recommend Food Drying with an Attitude. If you’re looking for a more in-depth book, you’ll want to be sure to have Mary Bell’s Complete Dehydrator Cookbook.

I will be using the same linky code each week so the list will grow to 101 (or more!) dehydrator recipes. So please only add your recipe if you don’t see it here or I will have to delete it to lessen confusion.

This week I am featuring my friend Amanda’s Zucchini Chip recipe. Amanda runs Traditional-Food.com, a great site with awesome food profiles.


Zucchini Chips
from Traditional-Foods.


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Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.

Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute.

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101 Dehydrator Recipes — 4 Comments

  1. My homemaid fruit snacks maid from zucchini

    .

    1Like · · Share‎10cups zucchini diced and peeled, 3cups water, 2pkgs. unsweetend koolaid, 2 1/2 cups sugar, place in a pan bring to a boil and then simmer for 25min. Drain, put on dehydrator trays, dry 14 hours at 125 degrees, turn over dry another 4 hours. I used blackcherry they are great!

  2. Here is my foundation for crackers to fit about 7-9 trays on excalibor dehydrator.

    Soak 1 cup flaxseed in 1 cup water overnight. Seems like I have to add about 1/8 cup more water to cover the seeds about 2-3 hours later.

    While flaxseed soaking I make sure that I have made my own almond powder/meal from raw almonds with skin on. Use food processor wth S blade. I would have up to 4 cups ready to go. (Or can just buy almond meal). You will probably have almond meal left over at end of these recipes.

    The flaxseed and almond meal are always in my crackers because I love the taste and texture.

    My latest variations for fall flavors:
    While flaxseed soaking I cut up and peel an acorn squash or butternut squash or small pumpkin and cut into chunks (discard seeds). (This takes a while but worth it)

    When flaxseed done soaking I turn into 3 different recipes:

    1) Put 1/2 of the peeled/cubed acorn squash in food processor with S blade with 1/3 of the flaxseed mixture poured on top and pulse/run until mixed and flaxseed broken down. To this mixture I add 1/2 cubed small/medium sweet onion, large handful dried cranberries, and pulse again till onions are more minced sized. Then I add enough almond meal to bulk it up (start with 3/4 cup) also adding himalayn pink salt and apple pie spice to taste. I spread this out on the teflex sheets. This is my first batch.

    2) For the second patch I follow the same process but I use pumpkin pie spice and add some extra whole cranberries at the end before spreading onto sheets.

    3) With the last 1/3 flaxseed mixture I make veggie crackers depending on what veggie pulp or fresh veggies I have on hand, adding almond meal to bulk as needed, and going for a “pizza” flavor by adding a small clove garlic and Italian seasoning to taste. Spread on sheets.

    The number of trays used varies with the size of squash and how much almond meal/extras added. If I am going to be around then I start out at 145 for 2 hours and lower to 105 for about 10 hours or when sturdy enough to flip. I flip from the teflex onto the mesh and go maybe another 12 hours or until done. We don’t “score” the crackers in our home… we like the rugged look of irregular shapes but I think you could score them after flipping to make more uniform shapes. If we are not home to lower the 145 temp we start and keep at 105 and flip after about 12 hours then go about another 12. the veggie crackers get done sooner so keep checking them.

    I also like to take a tray out sooner when appear dry but more flexible and we make-shift into taco shells and fill with our favorite raw fillings!

    Another addition we like is adding whole pepitos that have also been soaked overnight (1/3 – 1/2 cup). For us, there is something eye appealing about larger colorful pieces added into crackers.

    Thanks for letting me share our fall version of crackers… we just love fall squashes and cranberries! There are lots of variations and we plan to try them once we get tired of these.

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