An important thing to remember when drying vegetables is what you put in is what you get out!
This is why we recommend you always use high-quality, ripe vegetables.
Drying times can be affected by humidity, altitude, moisture content & thickness of the slices.
Cut your produce at a consistent size so that they will dry at the same rate – around 5mm is the ideal thickness.
All vegetables can be dried together except Garlic, Onion & Capsicum.
Garlic, Onion & Capsicum can be dried together but due to their strong smell & flavour will affect other vegies!
When dry, most vegetables will need to be quite crisp.
To check if it’s dry simply tear a cooled piece in half & check to see if any moisture comes out by giving it a little squeeze.
Always allow your vegetables to cool before packing it into an airtight container or ziplock bags.
It should then be stored in cool, dry & dark conditions (the bottom of a cupboard is perfect) or frozen.
For an instant flavour boost use your blender/food processor to chop your dried vegies into flakes or fine powders.
They’re great in soups, sauces, salads, stir-fries, seasonings & more!
Vegie powder is also a great flavouring alternative if you’re looking to cut down your salt intake.
For instance, celery powder is super on a baked potato & will perk up an omelette nicely too!