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Cinnamon Apple Chips
Ingredients
• 8 medium apples – Sliced very thin
• 1 tsp cinnamon
• 2 TBLS lemon juice
• 2 tsp sugar
Directions
1.
Wash, peel (if desired), and core the apples. Slice them as thinly as possible.
2.
In an extra-‐large bowl -‐ toss slices with lemon juice.
3.
Mix in the cinnamon and sugar. Try to distribute the cinnamon and sugar as evenly as
possible. Rub into the individual slices by hand if necessary.
4.
Place the apple slices on the dehydrator trays making sure there isn’t any overlap.
5.
Bake at 135F˚ for 10 to 12 hours. After 3 hours, flip the chips over so that they don’t
stick to the trays. After 10 hours, check and remove those that are done.
If a chip is still fairly flexible, leave it to dehydrate for another two hours.
Remove when crispy.
6.
Eat immediately, or store in airtight container.
Crispy Kale Chips
Ingredients
• 1 bunch Kale
• Juice of ½ lemon
• Olive oil
• dried garlic powder or minced
• pinch of cumin
• sea salt
Directions
1.
Wash the kale and then cut it into 3 inch long strips.
2.
Put the sliced kale in a large bowl and add the olive oil, sea salt, minced garlic, lemon
juice, and cumin, all to taste.
3.
Use your hands to massage the ingredients into the kale. Let marinate for 10 to 20
minutes: the kale leaves should wilt slightly.
4.
Space marinated kale on a dehydrator trays evenly. It is recommended to use nonstick
mesh screens (Item# 04306441)
5.
Dehydrate for approx. 2-‐4 hours at 125° F, or 4-‐6 hours at 115° F until crispy
Watermelon Candy
Ingredients
• 1 medium-‐sized watermelon
• sea salt
Directions
1.
Cut watermelon into wedges and then into 1/4" thick slices. Sprinkle with sea salt.
2.
Place the slices on your dehydrator.
3.
Set your dehydrator to 140°F (60°C) and dry overnight (approx. 10 hours).
4.
Remove dried watermelon from racks and store in air tight container.
5.
It is recommended to use nonstick mesh screens (Item# 04306441), so that the dried
watermelon slices are easier to remove.
Recipes (Cont.)