• General Dehydrator Setup
• Wash all produce thoroughly and pat dry.
• Slice evenly to ensure consistent drying.
• Arrange in a single layer on dehydrator trays (do not overlap).
• Set dehydrator temperature based on food type (see below).
• Rotate trays if your dehydrator does not have a rear fan.
• Dry until food is fully dehydrated (no moisture, leathery or brittle depending on item).

Apples (Slices or Chips)

• Core apples and slice into ¼-inch rounds or wedges.
• Optional: Soak in a mixture of 1 tablespoon lemon juice + 1 cup water for 5 minutes to prevent browning.
• Place slices in a single layer on trays.
• Dehydrate at 135°F for 6–10 hours.
• Apples should be leathery and slightly flexible when done.

Bananas (Chips or Slices)

• Peel bananas and slice into ¼-inch rounds.
• Optional: Dip in lemon water to reduce browning.
• Arrange on trays without overlapping.
• Dehydrate at 135°F for 6–10 hours.
• For chewy bananas, remove earlier. For crisp chips, dry longer until fully firm.

Fresh Herbs

• Remove stems and rinse gently if needed. Pat completely dry.
• Spread leaves loosely on trays.
• Dehydrate at 95–105°F for 2–4 hours.
• Herbs should crumble easily when fully dry.

Onions

• Peel and slice onions into thin rings or small diced pieces.
• Separate layers for even drying.
• Spread evenly on trays.
• Dehydrate at 125–135°F for 8–12 hours.
• Onions should be completely dry and brittle.

Garlic

• Peel cloves and slice thinly or mince.
• Spread evenly on trays.
• Dehydrate at 125–135°F for 6–10 hours.
• Garlic should be crisp and fully dry.

Final Steps

• Properly dried food should have no visible moisture and feel leathery or brittle depending on the item.
• Let food cool completely before storing.
• Condition fruit (like apples/bananas) by storing loosely in a jar for a few days and shaking daily—if moisture appears, return to dehydrator.
• Store in airtight containers, mason jars, or vacuum-sealed bags.
• Keep in a cool, dark place for best shelf life.