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NOTE: Let yourself explore other dried fruits to make different flavored ‘leathers’ – apricot
on it’s own is heavenly (use sulfur free dried Turkish apricots). Banana helps ‘bind’ the
leather together, as well as other sweet fruits like raisins, currents or dates.
Fruit Chips
• Choose from the fruits in season, that grow locally in your area, and / or the ones you
want to store / save for later:
-Bananas -Tomatoes
-Apples -Plums
-Papaya -Apricots
-Pineapple -Cherries
• Possible marinades / sweeteners/ spices:
-Agave nectar -Maple syrup -Pineapple juice
-Cinnamon -Orange juice -Tangerine juice
-Sea salt -Lemon juice -Dates
-Pumpkin pie spice -21 seasoning salute (from Trader Joes)
-Soy sauce (especially good on tomatoes) – Nama Shoyu or low Sodium, wheat
free San-J Soy Sauce
• Fruit concentrates:
-Black Cherry -Pomegranate
-Cranberry -Orange
-Elderberry -Pineapple
Instructions:
1. Clean fruit(s), take off skin, where appropriate (e.g. bananas, papaya, pineapple), and
take out pits (e.g. plums, apricots, cherries, etc.) and cut/make into thin slices.
2. Put fruit into a bowl and coat/cover with desired marinades/sweetener(s)/spice(s) –
or leave as is.
3. Place on dehydrator trays (screens only) and dehydrate at 110°F (43°C), in RAW mode,
until dried to desired consistency. Check after 2, 4, 8 hours – depending on fruit, and
where you live.
NOTE:
• Certain fruits do not taste sweeter when dehydrated, (e.g. banana chips or papaya). Others
taste sweeter, (e.g. apples and apricots). That is why marinades/sweeteners/spices
are suggested here to coat/cover the fruit – to enhance their flavor when dried.
• Try different combinations, different spices, and seasonings.
• The thicker the slices, the longer the dehydrating time – therefore there is no ‘set’ time
for dehydrating any fruit.
• How you like your fruit chips, crispy or chewy, will also contribute to the length of time
you dehydrate any fruit chip.