Discover published sets by community

Peel, thinly slice, dehydrate at 125°F until crisp, store in dry area away from light

Hull, slice, dehydrate at 135°F until leathery, store in cool dry place with oxygen absorbers

Wash, remove stems, dehydrate at 135°F until wrinkled, store in dark airtight containers

Tear leaves, season, dehydrate at 125°F until crispy, store in airtight containers with desiccant

Peel, slice or mince, dehydrate at 125°F until crisp, store in cool, dark place

Slice apples thinly, dehydrate at 135°F until pliable, store in airtight container

Slice or leave whole, dehydrate at 125°F until crunchy, store in dark cool place

Pierce skins, dehydrate at 135°F until raisin-like, store in airtight containers with oxygen absorbers

Marinate thin slices, dehydrate at 160°F until leathery, store in vacuum-sealed bags

Halve or quarter tomatoes, dehydrate at 135°F until brittle, store in zip-seal bags

Peel, slice, dehydrate at 130°F until leathery, store in sealed containers with moisture absorbers

Trim ends, dehydrate at 135°F until brittle, store in containers with tight-fitting lids

Pipe small drops, dehydrate at 115°F until solid, store in freezer for crunchiness

Season, press flat, dehydrate at 160°F until fully dry, store in freezer for long term

Slice thinly, season, dehydrate at 125°F until brittle, store in airtight container with desiccants

Core, slice, dehydrate at 135°F until leathery, store in vacuum-sealed bags

Rinse, pat dry, dehydrate at 95°F until crumbly, store in dark airtight containers

Clean, slice, and dehydrate at 125°F until crispy, store in darkness to retain vitamin D

Slice bananas evenly, dehydrate at 135°F until crisp, store in airtight jars