CRISPY FRUIT CHIPS
Make a mix of fruits—apples, bananas, and strawberries—for a healthful and highly portable snack that will be a hit with kids.
Make a mix of fruits—apples, bananas, and strawberries—for a healthful and highly portable snack that will be a hit with kids.
PREP: 10 MINUTES DEHYDRATE: 10 HOURS MAKES: 1½ CUPS
1. Arrange fruit in a single layer on mesh-lined dehydrator trays. In a small bowl combine the water and lemon juice. Brush lemon-water mixture over sliced fruit.
2. Dehydrate at 135°F about 10 hours or until dry and crisp. Let cool completely.
PER ¼ CUP: 38 cal., 0 g fat, 0 mg chol., 1 mg sodium, 13 g carb., 2 g fiber, 0 g pro.
MANGO AND/OR PAPAYA CHIPS: Prepare as directed, except use sliced mango and/or papaya. Continue as directed. Dehydrate at 135°F about 11 hours or until dry and crisp.
PER ¼ CUP: 38 cal., 0 g fat, 0 mg chol., 4 mg sodium, 10 g carb., 1 g fiber, 0 g pro.
When making fruit or veggie chips in a dehydrator, use a mandoline slicer to get the thinnest, most even slices. There are very expensive ($250+) models on the market, but you can get a very good one for about $40. If you do a lot of dehydrating, it’s worth the investment.