by: Susan Gast / Author, Blogger at Beesville Books, Bored Boomers, and a Food Dehydrating Fanatic!
Dry veggies are not only great to eat, but are a fantastic way to preserve our garden's bounty. Take advantage of seasonal produce sales and BOGOs.
I love how easy it is to add nutrition and flavor to our meals with dehydrated vegetables. By removing moisture from our veggies, we are able to store them for months - even years - without losing their nutritional value.
Drying veggies at home is simpler than you might think. Whether you use an electric dehydrator set to 140°F, or your oven on its lowest setting, you can create crisp, flavorful vegetable chips or rehydratable ingredients for soups and stews. From zucchini to carrots, pretty much any vegetable can be dried for long-term storage.
Use our Fahrenheit to Celsius converter here on our site!
Dried vegetables are perfect for camping trips, emergency food supplies, or just adding a punch of flavor to everyday cooking. Plus, by drying our own veggies, we get to enjoy our favorite out-of-season produce year-round. Not only that, it's a way to reduce food waste and save money in the process.
That's a great video (above), isn't it, about freeze-drying
veggies! I am going to think long and hard about this method - which means buying a unit, but as of right
now, I don't have a proper place to put a freeze dryer, sadly.
With that said, let's go over drying vegetables in a good old-fashioned electric dehydrator!
The proper drying of vegetables requires minimal preparation, but pay attention to slicing and dicing.
Coming up are the essential equipment and preparation techniques to get you started on your veggie-drying journey.
To begin drying vegetables, get the proper tools. The following electric food dehydrator models - Nesco, Excalibur, or Elite Gourmet - are ideal for consistent
results. These machines offer temperature control and even airflow, ensuring
our veggies dry uniformly - and I own one of each!
If you don't have a dehydrator, a
regular oven can work in a pinch. Just set it to its lowest temperature and
prop the door open slightly for air circulation. You can use a wooden spoon to keep the oven door open a bit.
For the oven method, you'll want trays or racks that allow air to flow around the vegetables. Mesh screens or cheesecloth are very helpful for smaller pieces that tend to drop between the bars in the racks!
Choosing fresh, ripe vegetables is a must for the best dried veggie results. Avoid using produce with
bruises or signs of decay as it's not ideal for dehydrating... I mean, who wants to store food that's going off (or eat it?).
To prepare veggies:
Read my Blanching page to see why this is an important step for many vegetables. Dip them in boiling water briefly, then plunge into ice water. This process helps them to keep their bright colors and nutrients intact.
Blanching times vary by vegetable:
After blanching, pat the veggies dry before arranging them on your dehydrator trays, leaving a tad of space between the pieces for good air circulation.
Blanching is a step taken for many vegetables before dehydration. There are two methods: water blanching and steam blanching.
Water blanching involves completely submerging veggies in boiling water for a short time. Here's a quick guide for how long to water blanch these common vegetables:
Steam blanching takes slightly longer but can better preserve nutrients because you're not "boiling the heck out" of the veggies. Place vegetables in a steamer basket over boiling water, or use the double pan/boiler setup as seen on my butternut squash page:
After blanching, quickly cool the vegetables in ice water which helps stop the cooking process and helps them keep their color.
Proper arrangement on your dehydrator trays is key to even drying. Start by thinly slicing your vegetables and aim for a uniform thickness for consistent drying results. Use a mandoline slicer like this one.
Lay out the slices on dehydrator trays - or for oven drying: use baking sheets lined with parchment paper. It's important to avoid overlapping the pieces, so do this:
Also, for oven drying, use a cake/pie cooling
rack placed on top of a baking sheet to improve air circulation. This setup mimics a
dehydrator's airflow somewhat.
Drying times vary greatly depending on the vegetable and method used. I typically set my dehydrator (or oven) to 125°F (52°C) for optimal results.
Use our Fahrenheit to Celsius converter here on our site!
Average drying times for common vegetables:
Check on their drying progress regularly, rotating trays if needed. I know the dehydrator manufacturers claim you don't have to rotate the trays - but I beg to differ. Items nearest the fan DO dry out faster!
Vegetables are done when they're brittle or leathery with no moisture pockets. Do the "bend test." If the veggie snaps and there's no moisture visible, it's done. However some veggies will still be a tad on the leathery side when considered "fully dried."
This page lists our veggies' links to their respective pages and each page details "what temperature," and "how long to dry," along with "what they look and feel like" when dried.
Pay close attention to mushrooms. They're "special"...
Drying veggies is a great way to preserve and enjoy produce. You can dehydrate everything from common garden vegetables to herbs and leafy greens, giving you plenty of options for snacks and cooking.
Tomatoes, carrots, and onions are among the most popular choices for dehydration. I love how tomatoes concentrate their flavor when dried, making them perfect for snacking or adding to recipes. Make a tomato leather for future use as a spaghetti or pizza sauce! Carrots retain their nutritional value and add a sweet crunch to trail mixes.
Celery and corn are excellent options, too. Dried celery is great for soups and stews, while dehydrated corn kernels make a tasty snack.
Don't forget about potatoes! Dehydrated potato slices or shreds are convenient for camping trips or quick meal prep.
Broccoli and cauliflower florets dry well and can be quickly rehydrated for use in various dishes. Green beans and peas are also fantastic choices, and they maintain their texture and flavor when properly dried.
Drying herbs is a fantastic way to preserve their flavors. Basil, oregano, and thyme retain their aromatic qualities exceptionally well when dehydrated.
Leafy greens like spinach and kale can be dried and crushed into powder form. This makes it easy to add a nutritional boost to smoothies or soups.
Parsley and cilantro are great candidates for drying, too. They keep their vibrant colors and can be crumbled into flakes for seasoning dishes.
Mint is another herb that dries beautifully. I love using dried mint for teas or as a garnish for desserts.
Learn how to grow and dehydrate herbs (for free!) by getting our herb eBook today! Click the book cover to to get a copy!
Zucchini chips are a delicious and healthy alternative to potato chips and make thoughtful gifts. Slice them thinly, season with your favorite spices, and dehydrate until crispy.
Kale chips have become increasingly popular. I find that massaging the leaves with a bit of oil and seasoning before drying creates the perfect crispy texture and adds flavor.
Beet chips are a colorful and sweet option. Their natural sugars concentrate during dehydration, resulting in a uniquely earthy-tasting snack.
Dried vegetable mixes make great on-the-go snacks. Try combining dehydrated bell peppers, cherry tomatoes, and green beans for a crunchy and nutritious mix - or use the mix for soup.
Dry veggies offer versatility and convenience in the kitchen. It's easy to mix them into various dishes and snacks as mentioned.
I love using dry vegetables in soups and casseroles. They rehydrate wonderfully, absorbing flavors and adding texture. For a quick soup, combine dried veggies with broth, egg noodles, and seasonings.
Dried veggies work great in side dishes, too. Just sprinkle them into rice or pasta for extra nutrition and flavor. They're perfect for camping trips or quick meals when fresh produce isn't available.
To rehydrate, simply soak them in cold water for 1-2 hours. For faster results, you can use boiling water and soak for 10-20 minutes, stirring occasionally.
When using warm water methods, please make sure you bring your soup to a rolling boil for a minute. I don't want you getting ill from germs that love warm water (but hate boiling water!)
Dehydrated vegetables make excellent healthy snacks. I enjoy munching on dried tomato chips, kale crisps, or sunchoke slices. They're crunchy, nutritious, and delish!
As salad toppings, dried veggies add interesting textures and concentrated flavors. Try sprinkling dried bell peppers, carrots, or onions over your salad greens for a burst of taste.
Also, consider grinding dried vegetables into powders. See Julie's Smoked Garlic Sea Salt. It is a fantastic seasoning blend.
Let's explore best practices for ensuring food safety and long-term
storage to help you make the most of your dehydrated produce. Keep reading!
When dehydrating vegetables, start with clean, fresh produce. Wash and scrub (where necessary) the veggies thoroughly and then pat them dry with paper towels.
Once dehydrated, it's important to condition dried vegetables (and fruits, to be fair). It's my fourth step (of six) that is often skipped by folks who don't know. (Now YOU know!) ;-)
The conditioning process involves placing the dehydrated vegetables in a plastic Ziploc™ bag, or a jar, for a day or two, shaking daily to distribute any remaining moisture.
If you live in a warm climate, condition dried foods in the refrigerator. Make sure your bags are sealed tight as you don't want moisture creeping into your bags from the fridge!
If your home is "cool," then leaving the Ziploc™ bags out on the counter top is fine.
It's important to check for any signs of moisture during this time. If you spot moisture, it's best to re-dry the batch. If you see mold - throw the bag and the contents away!
After conditioning, it's safe to package the dried veggies for storage using a food vacuum sealer. Store dried vegetables in a cool, dry place away
from direct sunlight.
For long-term storage, I highly recommend using airtight containers or Mason jars. These help protect our dried veggies from moisture, insects, and other contaminants. Vacuum-sealer bags are another excellent option for extending the shelf life of dried goods.
Remember to label your containers with their contents and date of packaging. This helps us keep track of our inventory and use older items first. It's a good idea to check your stored vegetables periodically for any signs of moisture or spoilage.
To maximize shelf life, add oxygen absorbers to your storage containers.
These little packets help prevent oxidation and extend the storage time of our
dried vegetables. To me, oxygen absorbers are a necessity if you're serious about storing food for a long time.
Remember to store different types of dried vegetables separately to prevent flavor transfer. By following these practices, you can enjoy dehydrated veggies for months, or even years!
Dried vegetables offer versatility, nutrition, and convenience. Here are some common questions about making, storing, and enjoying these pantry staples.
How can I make my own dried vegetables at home?
Making dried vegetables at home is simple and cost-effective. I recommend using a food dehydrator for best results. Wash and slice your vegetables thinly, then arrange them on dehydrator trays.
Dry most vegetables at 140°F (60°C) for optimal results. The process typically takes 6-12 hours, depending on the vegetable and desired crispness.
Can you provide a list of commonly dried vegetables?
Popular vegetables for drying include tomatoes, carrots, onions, and peppers. Leafy greens like kale and spinach also dry well.
Zucchini, mushrooms, and corn are other great options. Experiment with different varieties to find your favorites!
See my main "How to dehydrate vegetables" page.
What are some popular dried vegetable snacks?
Dried vegetable chips make excellent snacks. Try kale chips, beet chips, or zucchini chips for a crunchy treat.
Dried tomatoes and mushrooms can be rehydrated for use in recipes or eaten as-is. Freeze-dried vegetables are another popular snack option, offering a light and crispy texture.
What are the health benefits of consuming dried vegetables?
Dried vegetables retain most of their nutritional value. Dried veggies are rich in fiber, vitamins, and minerals.
These concentrated nutrients can support digestive health, boost immunity, and provide sustained energy. Plus, they're a convenient way to increase your daily vegetable intake.
How do you properly store dried vegetables to maintain freshness?
To keep dried vegetables fresh, store them in airtight containers. Glass jars or food-grade plastic bags work well.
Keep them in a cool, dark place. Properly stored dried vegetables can last up to 6 months
at room temperature. For longer storage, use oxygen absorbers and
vacuum-seal your dried veggies.
Thanks for stopping by today!
Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!
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Hi, I'm Susan Gast and I've been making food preservation simple since 2010.
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Hi, I'm Susan Gast and I've been making food preservation simple since 2010. Let me show you how to keep your food pantry full, whatever the reason or season!
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THANKS for your support! Read full disclosure here.
easy FOOD DEHYDRATING: Making food preservation simple since 2010.
I show you how to keep your food pantry full, whatever the reason or season!
AFFILIATE DISCLOSURE: I am an Affiliate for Amazon, and other sellers of quality merchandise.
Should you purchase an item through their links, I may receive compensation. The price you pay does not increase.
THANKS for your support! Read full disclosure here.
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easy FOOD DEHYDRATING: Making food preservation simple since 2010. I show you how to keep your food pantry full, whatever the reason or season!
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