Dry Veggies: Crispy Snacks That'll Make Your Taste Buds Dance

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.

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.

Key Takeaways

• Dehydrating vegetables preserves nutrients and extends shelf life for months or years
• Home dehydration is easy with an electric dehydrator or your oven set to a low temperature
• Dried veggies are versatile for cooking, camping, and emergency food supplies

Getting Started with Drying Veggies

Take a look at this video on Freeze Drying...
It's another way to preserve food.

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.

Choosing the Right Equipment

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!

Selection and Preparation of Vegetables

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:

1. Rinse thoroughly to remove dirt and debris.
2. Peel if desired (especially for root vegetables).
3. Cut into uniform pieces for even drying.

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:

• Peas: 2 minutes
• Potatoes: 5-6 minutes
• Squash: 1.5 minutes

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.

The Drying Process

Blanching Techniques

Blanching is a step taken for many vegetables before dehydration. There are two methods: water blanching and steam blanching.

After blanching, quickly cool the vegetables in ice water which helps stop the cooking process and helps them keep their color.

Arranging Veggies for Optimal Drying

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:

• Single layer arrangement
• Small gaps between pieces
• Don't over-fill the trays
  

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.

Understanding Drying Times and Temperature

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.

Average drying times for common vegetables:

• Leafy greens: 2-4 hours
• Carrots: 6-8 hours
• Onions: 3-9 hours

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."

Dehydrated Veggie Varieties

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.

Popular Veggies for Drying

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.

Herbs and Greens

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!

Making Healthy Snacks and Chips

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.

Uses for Dehydrated Vegetables

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.

Cooking with Dry Veggies

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.

Snack Options and Salad Toppings

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.

Storing and Preserving

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!

Conditioning Your Veggies After Drying

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.

Long-Term Storage Best Practices

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.

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!

Frequently Asked Questions

Dried vegetables offer versatility, nutrition, and convenience. Here are some common questions about making, storing, and enjoying these pantry staples.

Thanks for stopping by today!

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