ReCIPes
DirECtionS
slice as thinly as possible.
Toss in a little oil, any kind, and salt.
timE
Dehydrate at about 135˚F (preserves some enzymes)
for 6-24 hours. (Depends on thickness) To test if
they’re done, allow a few to cool for 30-60 minutes.
The chips always firm up once cooled.
Fully dehydrated vegetables store for many months
at room temperature. Break one in half and squeeze
it to see if you got all the moisture out.
anothEr option:
store a few warm chips in a zip tight bag. If there’s
condensation on the inside of the bag, the chips
need more time to dry.
Veggie Chips
inGrEDiEntS
Your Favorite Veggies
DirECtionS
Pour yogurt or fruit blend onto excalibur drying
sheets or Parchment paper.
timE
Dehydrate at 125˚F for 8-10 hours.
Roll up and cut into bite-sized pieces.
Yogurt Taffy
inGrEDiEntS
Your Favorite Yogurt or
Pureed Fruit Mix
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