Dehydrator Recipes - Fruit Leather, Potato Chips, Cauliflower Popcorn & More!

Written By Emily Church & Chef Austin

 

Dehydrators are more than for just jerky. Chef Austin and owner Emily Church share their favorite dehydrator recipes for you to try at home. These easy dehydrator snacks are flavor-packed - if you've never had fresh fruit leather, you're in for a sweet and tangy treat! The cauliflower popcorn is a trip for your taste buds (and is super low carb!) These recipes can be made in any dehydrator - if you need a new dehydrator (or want to upgrade to a bigger one!) Everything Kitchens can help you out. Browse all our dehydrators here.

 

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"Butterfinger" Bites

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• 2 cups coconut 
• 2 cups dried apples: peeled, cored and chopped 
• 2/3 cup peanut butter 
• 1 1/2 tbsp vanilla 
• 1/4 cup cocoa powder 

Directions

Combine all ingredients in a large bowl. Mix well. Shape into balls 1/2"–1" in size. Roll in cocoa powder. Dry in your dehydrator at 135º for 4–5 hours, or until firm and crisp on the outside. Yields about 3 dozen.
Everything Kitchens recommends a Nesco-American Harvest Food Dehydrator for this recipe and others on this page.

 

 

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Mango Lavander Fruit Leather

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Ingredients

2 Very Ripe Mangoes 

1 Tbsp Honey (optional)

1 Tsp Minced Fresh Lavender (or substitute with fresh chopped basil)

Step 1
Cut mango cheeks off and scoop out the flesh from the skin.

Step 2
Add cut mango to a blender with honey and blend until very smooth.

Step 3
Mix in chopped lavender to mango puree. 

Step 4
Thinly spread mango puree onto a piece of parchment paper (or fruit leather dehydrator trays) that is cut to fit onto your dehydrator tray.

Step 5
Place the trays into your dehydrator and set to 135°F and run for 4-8 hours depending on how thick you spread the mango. Fruit leather should be dry to the touch when done. You can cut the mango leather while still on the parchment and roll into strips to store later for snacks! Keep in an airtight container to keep fresh for up to a week. 

 

Featured above: Nesco American Harvest Dehydrator - SnackMaster and Jerky Maker

 

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Almond Butter & Apricot Dehydrator Cookie

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Ingredients

1 Cup Almond Butter (add 1/2 tsp Kosher salt if unsalted)

1 Cup Dried Apricots

1 Cup Shredded Coconut (unsweetened)

Step 1
In a food processor, add dates and apricots. Pulse to chop them up. Add in almond butter and blend until mostly smooth. 

Step 2
Add in coconut and pulse until the dough is dry enough to roll into balls. If it's too sticky, add more coconut and pulse, if its too dry, add in a tbsp of water at a time. Roll out small balls, about the diameter of a quarter with all of the dough

Step 3
Flatten each dough ball in your hands to make 1/4" thick cookies. Place cookies on a piece of parchment paper (or dehydrator sheets) that is cut to fit onto your dehydrator tray.

Step 4
Place the trays into your dehydrator and set to 155°F and run for 8-12 hours.

 

 

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Italian Cauliflower Popcorn

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Ingredients

1 Head of Cauliflower

1 Tbsp Olive Oil

1 Tsp Dried Oregano

1 Tsp Dried Basil

1/4 Tsp Red Pepper Flakes

1 Tbls Nutritional Yeast

1/2 Tsp Himalayan Salt

Step 1
Cut cauliflower into bite-sized florets.

Step 2
Toss cauliflower with olive oil, oregano, basil, red pepper flakes, yeast, and salt.

Step 3
Place on the dehydrator tray and dehydrate at 155°F for 8-10 hours until crispy.

 

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Texas Chili Peanuts

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Ingredients

1 jar (16 oz) dry-roasted, unsalted peanuts 
1/2 cup water 
1/4 cup hot pepper sauce (like Tabasco) 
1 1/2 Tbsp chili powder 
1 tsp ground cumin 
1/2 tsp red pepper 
1/8 tsp ground oregano 

Directions

Spread out peanuts in a 9-inch square pan. Combine remaining ingredients in a glass measuring cup and pour over nuts. Let nuts soak at room temperature overnight. Drain liquid from nuts and place them on a regular drying tray. Dry in your dehydrator at 145º for 3–5 hours or until nuts are crunchy. Store in an air-tight container.
Everything Kitchens recommends a Nesco-American Harvest Food Dehydrator for this recipe and others on this page.

 

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Yogurt Drops

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Ingredients

Yogurt: any flavor, any quantity 

Directions

Thicker brands of commercial yogurt work best. Drop quarter-teaspoons (1/4 teaspoon) of yogurt onto a lightly-oiled fruit roll sheet. Dry in your dehydrator for 8–16 hours at 135° until chewy. Remove from sheet while warm. Chill and store in refrigerator or freezer. Optional: for fun, sprinkle drops with chopped peanuts or coconut before drying.
Everything Kitchens recommends a Nesco-American Harvest Food Dehydrator for this recipe and others on this page.

 

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Taco Chips

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Ingredients

1 cup whole-kernel or creamed corn 
1 cup sharp cheddar cheese, grated (note: pre-grated cheese is not as satisfactory) 
1/2 cup red or green peppers, diced 
1 Tbsp onion, chopped 
1/8 tsp cayenne pepper 
1/2 tsp chili powder
Salt (to taste)

Directions

Blend together all ingredients in a blender or food processor at high speed. Salt to taste. Spread mixture thinly onto fruit roll sheets and dry in your dehydrator at 130° for approximately 10 hours, or until dry on one side. Lift entire corn ring off sheet, carefully flip it over, and dry in your dehydrator for another 2 hours or until crisp. Break into pieces.
Everything Kitchens recommends a Nesco-American Harvest Food Dehydrator for this recipe and others on this page. 

 

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Au Gratin Potato Chips

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Ingredients

3 cups potatoes: peeled, boiled, and mashed
1 1/2 cups sharp cheddar cheese, grated 
1/2 cup parmesan cheese, grated 
1/2 tsp salt 

Directions

Mix all ingredients in a blender or food processor. Spread onto solid sheets and dry in your dehydrator for 4 hours. With a clean butter knife, lift the entire ring off the sheet, carefully flip it over, and dry for another hour, or until it becomes dry enough to break into pieces.
Everything Kitchens recommends a Nesco-American Harvest Food Dehydrator for this recipe and others on this page.

 

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Date-Fig Balls

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Ingredients

1 cup dried dates 
1/2 cup dried figs 
1/2 cup prunes 
1/2 cup raisins 
1 cup crushed walnuts 
1/2 cup sunflower seeds 
3 Tbsp lemon juice 
1 cup coconut 

Directions

Finely grind dates, figs, prunes, and raisins in a food processor or food grinder. Then, in a medium bowl, mix ground fruit with seeds and nuts. Stir in lemon juice. Shape into balls 1/2"–1" in size. Roll balls in coconut. Dry in your dehydrator at 135º for 4–6 hours, or until crisp on the outside. Yields about 30 balls.
Everything Kitchens recommends a Nesco-American Harvest Food Dehydrator for this recipe and others on this page.

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