18 Delicious Dehydrated Fruit Recipes for Healthy Snacking

Ever find yourself craving something sweet yet healthy, but stuck in a snack rut? Look no further! Our roundup of 18 Delicious Dehydrated Fruit Recipes is here to rescue your snack time with natural, flavorful, and easy-to-make options. Perfect for home cooks across North America, these recipes promise to keep your energy up and your taste buds happy. Dive in and discover your next favorite healthy treat!

Dehydrated Apple Chips

Yesterday, I found myself with a surplus of apples and a craving for something crunchy yet healthy. That’s when I decided to whip up a batch of dehydrated apple chips, a snack that’s as simple to make as it is delicious. Perfect for on-the-go munching or as a sweet addition to your morning oatmeal, these chips are a game-changer.

Ingredients

• 4 cups apples, thinly sliced
• 1 tbsp lemon juice
• 1 tsp cinnamon

Instructions

1. Preheat your dehydrator to 135°F.
2. Wash the apples thoroughly under cold running water to remove any dirt or pesticides.
3. Core the apples using an apple corer or a sharp knife, then slice them into thin, even rounds, about 1/8 inch thick, for uniform drying. Tip: A mandoline slicer can help achieve consistent thickness.
4. Toss the apple slices in lemon juice to prevent browning and enhance flavor.
5. Arrange the apple slices in a single layer on the dehydrator trays, ensuring they don’t overlap for even drying.
6. Sprinkle the apple slices lightly with cinnamon for a warm, spicy note. Tip: For a variation, try adding a pinch of nutmeg or cardamom.
7. Dehydrate the apple slices at 135°F for about 6-8 hours, or until they’re crisp and no moisture remains. Tip: Check the apples after 6 hours; thicker slices may need more time.
8. Let the apple chips cool completely before storing them in an airtight container to maintain crispness.

Vibrant and crisp, these apple chips offer a delightful crunch with a hint of cinnamon warmth. Serve them alongside a cheese platter for a sweet contrast, or crush them over yogurt for a textured breakfast treat.

Homemade Banana Chips

Last weekend, I found myself with a bunch of overripe bananas and a craving for something crunchy. That’s when I decided to whip up some homemade banana chips, a snack that’s not only easy to make but also a great way to use up those bananas before they go bad.

Ingredients

• 4 cups bananas, thinly sliced
• 2 tbsp lemon juice
• 1 tbsp coconut oil, melted
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a large bowl, toss the banana slices with lemon juice to prevent browning.
3. Arrange the banana slices in a single layer on the prepared baking sheets, ensuring they don’t overlap.
4. Brush the tops of the banana slices lightly with melted coconut oil for a crispy finish.
5. Sprinkle cinnamon evenly over the banana slices for a touch of warmth and spice.
6. Bake in the preheated oven for 2 hours, then flip each slice and bake for another 1.5 to 2 hours until crispy.
7. Allow the banana chips to cool completely on the baking sheets before storing to ensure they stay crisp.

You’ll love the sweet, slightly tangy flavor and the satisfying crunch of these banana chips. They’re perfect on their own, or try sprinkling them over yogurt for a delightful texture contrast.

Sweet Dehydrated Pineapple Rings

Over the years, I’ve found that dehydrating fruit is one of the simplest ways to preserve summer’s bounty, and these Sweet Dehydrated Pineapple Rings are a testament to that. They’re not just a snack; they’re a little bite of sunshine, perfect for those days when you’re craving something sweet but want to keep it healthy.

Ingredients

• 1 whole pineapple, peeled and cored
• 1 cup granulated sugar
• 2 cups water

Instructions

1. Slice the peeled and cored pineapple into 1/4-inch thick rings. Uniform thickness ensures even dehydration.
2. In a medium saucepan, combine 1 cup granulated sugar and 2 cups water. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. This creates a simple syrup that will sweeten the pineapple.
3. Add the pineapple rings to the boiling syrup, reduce the heat to low, and simmer for 10 minutes. This step infuses the pineapple with sweetness and begins the softening process.
4. Remove the pineapple rings from the syrup and place them on a wire rack to drain for about 5 minutes. Patting them dry with a paper towel can help speed up the dehydration process.
5. Arrange the pineapple rings in a single layer on dehydrator trays, ensuring they don’t overlap. Set the dehydrator to 135°F and dehydrate for 12 hours, or until the rings are dry to the touch but still slightly pliable.
6. Tip: Check the pineapple rings after 8 hours. If they’re drying too quickly, reduce the temperature slightly to prevent them from becoming too brittle.
7. Once dehydrated, let the pineapple rings cool completely before storing them in an airtight container. This prevents any residual moisture from causing spoilage.
8. Tip: For an extra flavor boost, sprinkle the rings with a little cinnamon or chili powder before dehydrating.
9. Tip: If you don’t have a dehydrator, you can use your oven on its lowest setting, but keep an eye on them as they may dry out faster.

Sweet Dehydrated Pineapple Rings have a chewy texture with a concentrated pineapple flavor that’s irresistibly sweet. They’re fantastic on their own, but try dipping them in dark chocolate for an indulgent treat or adding them to your morning granola for a tropical twist.

Dehydrated Mango Slices

Just last summer, I found myself with an abundance of ripe mangoes from a local farmer’s market, and that’s when my love for dehydrated mango slices began. There’s something incredibly satisfying about transforming fresh, juicy mangoes into sweet, chewy snacks that remind me of sunny days.

Ingredients

• 2 cups ripe mango, sliced 1/4 inch thick
• 1 tbsp lemon juice

Instructions

1. Preheat your dehydrator to 135°F.
2. Wash the mangoes thoroughly under cold running water.
3. Peel the mangoes and slice them into 1/4 inch thick pieces. Uniform thickness ensures even dehydration.
4. Toss the mango slices in lemon juice to prevent browning and enhance flavor.
5. Arrange the slices in a single layer on the dehydrator trays, ensuring they don’t overlap.
6. Dehydrate at 135°F for 8-12 hours. Check after 8 hours; the slices should be leathery with no moisture pockets.
7. Let the mango slices cool for 10 minutes before storing to ensure they’re completely dehydrated.

My favorite part about these dehydrated mango slices is their intense sweetness and slightly chewy texture, making them a perfect on-the-go snack. Try pairing them with a sprinkle of chili powder for a sweet and spicy kick.

Cinnamon Dusted Dehydrated Pear Chips

Very few things bring me as much joy as discovering a snack that’s not only delicious but also healthy. That’s exactly how I felt when I first tried making Cinnamon Dusted Dehydrated Pear Chips at home. The process is surprisingly simple, and the result is a crispy, sweet treat that’s perfect for any time of the day.

Ingredients

• 4 large pears
• 1 tbsp ground cinnamon
• 1 tbsp lemon juice

Instructions

1. Preheat your dehydrator to 135°F.
2. Wash the pears thoroughly under running water to remove any dirt or pesticides.
3. Core the pears and slice them into 1/8-inch thick rounds using a sharp knife or mandoline for uniform thickness.
4. Toss the pear slices in lemon juice to prevent browning and enhance flavor.
5. Arrange the pear slices in a single layer on the dehydrator trays, ensuring they don’t overlap.
6. Sprinkle the cinnamon evenly over the pear slices. Tip: Use a fine mesh strainer to dust the cinnamon for an even coating.
7. Dehydrate the pears for 8-12 hours, checking after 8 hours for desired crispness. Tip: Thicker slices may require longer dehydration time.
8. Once dehydrated, let the pear chips cool for 10 minutes before serving. Tip: Store in an airtight container to maintain crispness.

Enjoy these Cinnamon Dusted Dehydrated Pear Chips as a standalone snack or get creative by crumbling them over oatmeal or yogurt for added texture and flavor. Their natural sweetness paired with the warmth of cinnamon makes them irresistibly good.

Dehydrated Strawberry Slices

Kicking off the summer with a snack that’s as easy to make as it is delicious, dehydrated strawberry slices have become my go-to for a healthy, sweet treat. There’s something incredibly satisfying about transforming fresh strawberries into these chewy, concentrated bites of flavor, especially when I find myself with a surplus from the local farmers’ market.

Ingredients

• 2 lbs fresh strawberries
• 1 tbsp lemon juice

Instructions

1. Preheat your dehydrator to 135°F.
2. Wash the strawberries thoroughly under cold running water.
3. Hull the strawberries by removing the green tops with a paring knife or a strawberry huller.
4. Slice the strawberries uniformly into 1/4-inch thick slices to ensure even dehydration. Tip: Using a mandoline slicer can help achieve consistent thickness.
5. Toss the strawberry slices in lemon juice to lightly coat them. This not only adds a slight tang but also helps preserve their vibrant color.
6. Arrange the slices in a single layer on the dehydrator trays, ensuring they do not overlap.
7. Dehydrate at 135°F for about 8 hours, or until the slices are dry to the touch and slightly leathery. Tip: Check the slices after 6 hours, as dehydration time can vary based on humidity and slice thickness.
8. Allow the dehydrated strawberry slices to cool completely before storing to prevent condensation. Tip: Store in an airtight container with a silica gel packet to extend freshness.

Every bite of these dehydrated strawberry slices offers a burst of summer sweetness, with a texture that’s perfectly chewy. They’re fantastic on their own, but I love adding them to morning granola or even as a decorative (and tasty) garnish on desserts.

Dehydrated Kiwi Chips

Every time I stumble upon a bunch of kiwis at the market, I can’t help but think about how versatile this little fruit is. Just last week, I experimented with turning them into dehydrated chips, and let me tell you, the result was nothing short of magical. Perfect for snacking or adding a sweet touch to your morning yogurt, these kiwi chips are a game-changer.

Ingredients

• 6 kiwis
• 1 tbsp lemon juice

Instructions

1. Preheat your dehydrator to 135°F. If you’re using an oven, set it to the lowest possible temperature and prop the door open slightly to allow moisture to escape.
2. Peel the kiwis and slice them into 1/4-inch thick rounds. Uniform slices ensure even drying.
3. Toss the kiwi slices in lemon juice to prevent browning and enhance flavor.
4. Arrange the slices in a single layer on the dehydrator trays or oven racks lined with parchment paper, ensuring they don’t overlap.
5. Dehydrate for 6-8 hours, or until the chips are dry to the touch and slightly leathery. In the oven, this might take a bit longer, so keep an eye on them after the 6-hour mark.
6. Let the chips cool completely before storing them in an airtight container to maintain crispness.

Just like that, you’ve got yourself a batch of sweet, tangy kiwi chips that are irresistibly chewy with a slight crunch. They’re fantastic on their own, but try pairing them with dark chocolate for an elegant dessert twist.

Dehydrated Coconut Flakes

Remember those lazy summer afternoons when you’d crave something sweet, crunchy, and just a tad tropical? That’s exactly how my love affair with dehydrated coconut flakes began. I stumbled upon this recipe during a pantry clean-out, and it’s been a game-changer for my snack drawer ever since.

Ingredients

• 2 cups unsweetened coconut flakes
• 1 tbsp honey
• 1/2 tsp vanilla extract

Instructions

1. Preheat your dehydrator to 115°F. This low temperature helps preserve the nutrients and natural flavors of the coconut.
2. In a medium bowl, combine the coconut flakes, honey, and vanilla extract. Mix well until all the flakes are evenly coated. Tip: If the honey is too thick, warm it slightly for easier mixing.
3. Spread the coated coconut flakes in a single layer on the dehydrator trays. Avoid overlapping to ensure even drying.
4. Dehydrate for 12 hours, checking occasionally after the 8-hour mark. The flakes are ready when they’re dry to the touch and crisp. Tip: For extra crispiness, you can leave them in for an additional hour, but keep an eye to prevent over-drying.
5. Once dehydrated, let the flakes cool completely before storing. This prevents any residual moisture from making them soggy. Tip: Store in an airtight container to maintain crispness for up to two weeks.

You’ll love how these flakes bring a delightful crunch to your morning yogurt or oatmeal. Their subtly sweet and vanilla-kissed flavor makes them irresistible straight out of the jar, too. Yet, my favorite way to enjoy them is sprinkled over a warm bowl of chia pudding for that perfect texture contrast.

Dehydrated Blueberry Snacks

Unbelievable how a simple fruit can transform into such a delightful snack, isn’t it? I stumbled upon dehydrated blueberries during a hiking trip last summer, and since then, they’ve become my go-to snack for both adventures and lazy afternoons at home. Here’s how you can make your own batch with just a few ingredients and some patience.

Ingredients

– 2 cups fresh blueberries
– 1 tbsp lemon juice

Instructions

1. Preheat your dehydrator to 135°F.
2. Wash the blueberries thoroughly under cold water and pat them dry with a clean towel.
3. Toss the blueberries in lemon juice to coat them evenly; this not only adds a slight tang but also helps preserve their color.
4. Arrange the blueberries in a single layer on the dehydrator trays, ensuring they’re not touching each other for even drying.
5. Dehydrate for about 8-10 hours, checking occasionally after the 6-hour mark. The blueberries are done when they’re leathery and slightly sticky but not wet.
6. Let the blueberries cool completely before storing them in an airtight container to maintain their texture.
Now you’ve got a batch of dehydrated blueberries that are chewy, sweet, and slightly tart. Perfect for tossing into your morning oatmeal or packing as a healthy snack for your next outdoor adventure.

Dehydrated Cherry Tomatoes

Kind of like little bursts of sunshine, dehydrated cherry tomatoes have become my go-to for adding a punch of flavor to dishes year-round. I stumbled upon this method during a summer glut of tomatoes, and now, I can’t imagine my pantry without them.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 tbsp olive oil
• 1/2 tsp sea salt

Instructions

1. Preheat your dehydrator to 135°F. This temperature is perfect for slowly removing moisture without cooking the tomatoes.
2. Toss the halved cherry tomatoes with olive oil and sea salt in a bowl. The oil helps in even dehydration and enhances flavor.
3. Arrange the tomatoes cut side up on the dehydrator trays, ensuring they’re not touching. This allows air to circulate evenly around each piece.
4. Dehydrate for 8-10 hours. Check after 8 hours; they should be leathery but not sticky. If they’re still moist, continue dehydrating.
5. Once dehydrated, let them cool completely before storing. This prevents condensation inside the storage container.

Bursting with concentrated sweetness and a slight tang, these dehydrated cherry tomatoes are fantastic tossed in salads, blended into dips, or simply enjoyed as a snack. Their chewy texture and intense flavor make them a versatile ingredient in your culinary arsenal.

Dehydrated Watermelon Slices

Fruitful summer days call for light, refreshing snacks, and nothing beats the simplicity of dehydrated watermelon slices. I remember the first time I tried them at a friend’s picnic; their intense sweetness and chewy texture were a revelation. Now, I make them every summer, experimenting with different thicknesses to find the perfect bite.

Ingredients

• 1 medium watermelon
• 1 tbsp lime juice

Instructions

1. Preheat your dehydrator to 135°F.
2. Cut the watermelon into 1/4-inch thick slices, removing the rind. Tip: A mandoline slicer ensures even thickness for uniform drying.
3. Brush both sides of each slice lightly with lime juice to enhance flavor and prevent browning.
4. Arrange the slices on dehydrator trays in a single layer, ensuring they don’t overlap.
5. Dehydrate for 8-10 hours, checking after 8 hours for desired chewiness. Tip: Thicker slices may need up to 12 hours.
6. Once dehydrated, let the slices cool for 10 minutes before storing. Tip: Store in an airtight container with a silica gel packet to extend freshness.

Good things come to those who wait, and these dehydrated watermelon slices are no exception. Their concentrated sweetness and slightly chewy texture make them a hit with kids and adults alike. Try serving them alongside a cheese platter for a surprising twist on sweet and savory pairings.

Dehydrated Peach Rings

As I was rummaging through my grandma’s old recipe box last summer, I stumbled upon a handwritten note for dehydrated peach rings that instantly transported me back to her sunlit kitchen. There’s something magical about transforming juicy peaches into chewy, sweet rings that capture the essence of summer in every bite.

Ingredients

• 4 cups fresh peaches, peeled and sliced into 1/4-inch rings
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine 1 cup granulated sugar and 1 cup water. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
2. Add 1 tbsp lemon juice to the sugar syrup, then gently stir in the peach rings. Let them soak for 10 minutes to infuse the flavors.
3. Preheat your dehydrator to 135°F. Arrange the peach rings in a single layer on the dehydrator trays, ensuring they don’t overlap.
4. Dehydrate the peach rings for 8-10 hours, checking occasionally after the 6-hour mark for desired chewiness. The rings should be pliable but not sticky.
5. Once dehydrated, let the peach rings cool completely on the trays before storing them in an airtight container.

Soaking the peaches in the sugar syrup not only sweetens them but also helps preserve their vibrant color. These dehydrated peach rings are a delightful mix of sweet and tangy, with a chewy texture that makes them perfect for snacking or topping your morning oatmeal. For an extra touch, dip half of each ring in dark chocolate and let it set for a decadent treat.

Dehydrated Plum Slices

Sometimes, the simplest snacks are the ones that bring the most joy, especially when they’re homemade. I remember the first time I tried making dehydrated plum slices; their intense sweetness and chewy texture made me an instant fan. Now, I always keep a batch in my pantry for a quick, healthy treat.

Ingredients

• 4 cups fresh plums, pitted and sliced
• 1 tbsp lemon juice

Instructions

1. Preheat your dehydrator to 135°F.
2. Wash the plums thoroughly, then pit and slice them into even 1/4-inch thick pieces for uniform drying.
3. Toss the plum slices in lemon juice to prevent browning and enhance flavor.
4. Arrange the slices in a single layer on the dehydrator trays, ensuring they don’t overlap.
5. Dehydrate for 8-12 hours, checking periodically after the 8-hour mark. The slices should be leathery but not sticky when done.
6. Let the slices cool completely before storing to avoid condensation.

Keep these dehydrated plum slices in an airtight container, and they’ll last for months. Their concentrated sweetness makes them perfect for snacking, or try chopping them up to add a burst of flavor to your morning oatmeal or yogurt. Key to their appeal is the balance between tartness and sweetness, a reminder of summer’s bounty even in the coldest months.

Dehydrated Apricot Halves

Growing up, my grandmother’s kitchen was always filled with the sweet aroma of drying fruits, especially during the summer months. It’s a tradition I’ve carried into my own kitchen, and today, I’m excited to share my method for making perfectly dehydrated apricot halves—a simple yet utterly delicious treat.

Ingredients

• 2 lbs fresh apricots
• 1 cup granulated sugar
• 4 cups water

Instructions

1. Wash the apricots thoroughly under cold running water to remove any dirt or residues.
2. Cut each apricot in half along the seam and remove the pit. Tip: For easier pitting, twist the apricot halves in opposite directions.
3. In a large pot, combine 1 cup granulated sugar and 4 cups water. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
4. Add the apricot halves to the boiling syrup, reduce the heat to low, and simmer for 5 minutes. Tip: This blanching process helps preserve the color and flavor of the apricots.
5. Using a slotted spoon, remove the apricot halves from the syrup and arrange them in a single layer on dehydrator trays, cut side up.
6. Set the dehydrator to 135°F and dehydrate for 12 to 18 hours. Tip: Check the apricots after 12 hours; they should be leathery but not sticky to the touch.
7. Once dehydrated, let the apricot halves cool to room temperature before storing in an airtight container.

Vibrant and chewy, these dehydrated apricot halves are a delightful snack on their own or a fantastic addition to trail mixes and baked goods. Their concentrated sweetness and slight tartness make them a versatile ingredient in both sweet and savory dishes.

Dehydrated Fig Slices

Just last weekend, I found myself staring at a bounty of fresh figs at my local farmers’ market, and I knew I had to try something new. Dehydrated fig slices have been on my mind ever since a friend mentioned how they’re the perfect sweet, chewy snack for hiking trips. Trust me, once you try these, you’ll be hooked!

Ingredients

• 2 cups fresh figs
• 1 tbsp lemon juice

Instructions

1. Preheat your dehydrator to 135°F. This temperature is ideal for slowly removing moisture without cooking the figs.
2. Wash the figs thoroughly under cold water to remove any dirt or residues. Pat them dry with a clean towel.
3. Slice the figs into 1/4-inch thick rounds. Uniform slices ensure even drying. Tip: Use a mandoline for perfectly even slices.
4. Toss the fig slices in lemon juice. This not only adds a subtle tang but also helps preserve their color.
5. Arrange the slices in a single layer on the dehydrator trays, ensuring they don’t overlap for optimal air circulation.
6. Dehydrate for 8-12 hours. Check after 8 hours; the figs should be leathery but not sticky. Tip: Rotate the trays halfway through for even drying.
7. Let the figs cool completely before storing. This prevents condensation inside the storage container. Tip: Store in an airtight container with a silica gel packet to extend freshness.

Great for snacking straight out of the jar, these dehydrated fig slices also make a delightful addition to cheese boards or morning oatmeal. Their natural sweetness intensifies, offering a caramel-like flavor that’s simply irresistible.

Dehydrated Grapes (Raisins)

Yesterday, I found myself staring at a bunch of grapes that were just a tad too soft for my liking, and that’s when it hit me—why not turn them into raisins? It’s a simple process that transforms the ordinary into something wonderfully sweet and chewy, perfect for snacking or adding to your favorite dishes.

Ingredients

• 2 cups seedless grapes

Instructions

1. Preheat your dehydrator to 135°F. If you’re using an oven, set it to the lowest possible temperature and prop the door open slightly to allow moisture to escape.
2. Wash the grapes thoroughly under cold running water to remove any dirt or pesticides. Pat them dry with a clean kitchen towel.
3. Cut each grape in half to speed up the drying process. For smaller grapes, you can leave them whole, but keep in mind they’ll take longer to dehydrate.
4. Arrange the grape halves in a single layer on the dehydrator trays or on a baking sheet lined with parchment paper if using an oven. Ensure they’re not touching to allow for proper air circulation.
5. Dehydrate the grapes for about 24 hours in the dehydrator or until they’re shriveled and no longer sticky to the touch. In the oven, this process might take a bit longer, so check every few hours.
6. Once dehydrated, let the raisins cool completely before storing them in an airtight container. This helps to prevent any moisture from making them sticky again.

Enjoy the rich, concentrated sweetness of your homemade raisins, a perfect snack on their own or a delightful addition to oatmeal, yogurt, or baked goods. Every bite is a reminder of how simple ingredients can be transformed into something extraordinary.

Dehydrated Orange Slices

Orange you curious about how to turn those juicy oranges into a crispy, sweet snack? I stumbled upon this method during a weekend experiment, and now dehydrated orange slices are my go-to for a healthy, flavorful treat. They’re perfect for adding a citrusy punch to teas, desserts, or just enjoying on their own.

Ingredients

• 2 large oranges
• 1 cup water
• 1 tbsp sugar

Instructions

1. Preheat your dehydrator to 135°F. If you’re using an oven, set it to the lowest possible temperature and prop the door open slightly to allow moisture to escape.
2. Wash the oranges thoroughly under running water to remove any pesticides or wax. Tip: Use organic oranges for the best flavor and to avoid unwanted chemicals.
3. Slice the oranges into 1/4-inch thick rounds, removing any seeds you encounter. Uniform slices ensure even dehydration.
4. In a small bowl, mix 1 cup of water with 1 tbsp of sugar until the sugar is completely dissolved. This light syrup adds a subtle sweetness and helps preserve the color of the oranges.
5. Dip each orange slice into the sugar water mixture, then shake off any excess liquid. Tip: A quick dip is all you need; too much liquid can prolong drying time.
6. Arrange the slices in a single layer on the dehydrator trays or on a baking sheet if using an oven. Make sure they’re not touching to allow air to circulate freely around each slice.
7. Dehydrate for 6-8 hours, or until the slices are completely dry and slightly crispy. Tip: Check the slices after 6 hours; thicker slices may need more time.

Great for snacking, these dehydrated orange slices offer a chewy texture with a concentrated burst of citrus flavor. Try them as a garnish for cocktails or ground into a powder to add a zesty twist to baked goods.

Dehydrated Raspberry Chips

My kitchen adventures often lead me to discover the simplest yet most delightful treats, and these dehydrated raspberry chips are no exception. Perfect for snacking or adding a pop of color to your dishes, they’re as fun to make as they are to eat.

Ingredients

• 2 cups fresh raspberries
• 1 tbsp lemon juice
• 1 tbsp granulated sugar

Instructions

1. Preheat your dehydrator to 135°F.
2. Wash the raspberries gently under cold water and pat them dry with a paper towel.
3. In a small bowl, mix the lemon juice and sugar until the sugar is mostly dissolved.
4. Lightly brush each raspberry with the lemon-sugar mixture to enhance flavor and prevent browning.
5. Place the raspberries in a single layer on the dehydrator trays, ensuring they don’t touch.
6. Dehydrate for 6-8 hours, checking after 6 hours for desired crispness.
7. Once dehydrated, let the chips cool for 10 minutes before serving to crisp up further.

By the time these chips are done, you’ll be greeted with a snack that’s both tart and sweet, with a satisfying crunch. Try crumbling them over yogurt or ice cream for an extra special treat.

Conclusion

Ready to revolutionize your snack game? These 18 dehydrated fruit recipes offer a treasure trove of healthy, delicious options perfect for any home cook in North America. Whether you’re craving something sweet or savory, there’s a recipe here to satisfy. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy snacking!

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